Tarragon Chicken Salad
This recipe, adapted and provided by Divine
Health Magazine
Dr.
Don Colbert suggests using yogurt in dips, dressings and sauces,
as an alternative to sour cream and butter.
Serves
6
Ingredients
4 - (about 1 1/4 pounds) Free-Range Chicken Breasts (boneless,
skinless)
1 cup Chopped Red Seedless Grapes
1/4 cup Yogurt - Plain (lowfat or nonfat)
1 tspn. Tarragon
Directions:
1. Bake chicken breasts at 300 degrees 20-30
minutes. Do not overcook. Or, simmer in water or broth 20-30 minutes.
Chop meat into bite-sized pieces.
2.
Combine chicken, grapes, yogurt and tarragon and mix well. Cover
and refrigerate until chilled.
3.
Serve with lettuce and sliced tomatoes, or us as a pita bread
filling.
Other
Great Recipe Links:
Milk
and Honey Bread
Really
Good Salad Dressing
Red
Snapper with Raisins and Pine Nuts
Tarragon
Chicken Salad
Tomato-Cucumber
Salad
Yogurt
Sauce
Other
Great Related Links:
Divine
Health
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