Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious healthy tarragon chicken salad made with poached thighs and herbs. Perfect for a healthy meal, entertaining guests, or sharing with family and friends.

Recipe Summary

cook:
45 mins
additional:
1 hr
total:
2 hrs
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.

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  • Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight.

Cook's Note:

Whole chicken or bone-in chicken thighs can be used if desired. If you decided to use regular thighs or a whole chicken pull or shred all of the meat from the bones and fat after poaching.

Editor's Note:

The nutrition data for this recipe includes the full amount of the wine and chicken broth. The actual amount consumed will vary.

Nutrition Facts

172 calories; protein 11.2g; carbohydrates 4.5g; fat 6.9g; cholesterol 38.2mg; sodium 424mg. Full Nutrition
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