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Ingredients2 h servings 172 cals
Original recipe yields 8 servings
- 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.
- 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.
Per Serving: 172 calories; 6.9 g fat; 4.5 g carbohydrates; 11.2 g protein; 38 mg cholesterol; 424 mg sodium. Full nutrition
ReviewsRead all reviews 2
In Cook's Notes it says it's OK to use chicken breast, so I did and cubed it rather than shredded it. I also did not use the kelp. It has been a long time since I used the boiling method of co...