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

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

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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