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