Tarragon Chicken Salad II Recipe

Ingredients
<br>- 1 pound skinless, boneless chicken breast halves
<br>- 1 ½ cups chopped celery
<br>- 1 ½ teaspoons chopped fresh tarragon
<br>- 1 cup chopped fresh parsley
<br>- 1 ½ cups mayonnaise
<br>- 1 cup raisins
<br>- 1 cup diced red onion
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
<br>step 2: Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
<br>step 3: In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.
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Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 ½ cups chopped celery
- 1 ½ teaspoons chopped fresh tarragon
- 1 cup chopped fresh parsley
- 1 ½ cups mayonnaise
- 1 cup raisins
- 1 cup diced red onion

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
step 2: Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
step 3: In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

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