Tarragon Chicken Salad Castle Marne Bed & Breakfast Denver, Colorado

From: Diane Peiker, Castle Marne B&B

Serves 6

Ingredients:

4 boneless, skinless chicken breasts, diced

½ C. water chestnuts sliced

½ C. seedless grapes

¼ C. celery chopped

1 can (8 oz.) crushed pineapple, drained

¾ C. mayonnaise

2 T. wine vinegar

1 T. soy sauce

2 tsp. minced onion

Tarragon, dried or fresh to taste (gives salad a very distinctive flavor)

Directions:

In a heavy saucepan, sauté diced chicken until cooked through. Let cool completely. In a large bowl, mix chicken, water chestnuts, grapes, celery, and pineapple. In a blender, blend mayonnaise, vinegar, soy sauce, minced onion, and tarragon. Add mayonnaise mixture to chicken mixture and toss well. Chill 6 hours or overnight. To serve, arrange the salad on a bed of lettuce and garnish with fresh tarragon.

Tarragon Chicken Salad Castle Marne Bed & Breakfast Denver, Colorado

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