CHICKEN TARRAGON SALAD

By gaster16

Ingredients

• Salad:
• 4 cups chicken broth
• 6 mint tea bags
• 1-1/2 lbs. bonesless skinless chicken breasts
• 1/2 cup finely chopped peeled seedless cucumber
• 1/4 cup finely chopped red onion
• Dressing:
• 1/4 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Preparation

Step 1

Bring broth to a boil in large saucepan. Remove from heat. Add tea bags, let stand 5 minutes. Remove bags squeezing out liquid. Add chicken to saucepan with broth, bring to a simmer over high heat. Reduce heat to medium-low, cook 8-10 minutes or until just slightly pink in center. Remove from heat, let chicken stand in broth 5 minutes or until cool enough to handle. Cut into bite-sized pieces.