Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken breasts, poached,
-skin and bones discarded
-and the
Meat torn into shreds (about
-4 cups)
2 tb Tarragon white-wine vinegar,
-or to taste
1 c Finely chopped celery
1/3 c Mayonnaise
1/3 c Plain yogurt
1 tb Chopped fresh tarragon or 1
-1/4 tsp crumbled dried
1 c Walnuts, toasted lightly and
-chopped

In large bowl, toss chicken with the vinegar and celery. In small
bowl. whisk together the mayonnaise, yogurt and tarragon and add
dressing to the chicken mixture with salt and pepper to taste.
Combine salad well. The salad may be made 1 day ahead and kept
covered and chilled. Just before serving, stir in walnuts. Serve
salad at room temperature or chilled.

Yield: Serves 6 Source: Gourmet magazine, June 1989

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