Bistro Chicken Salad

By Susan52

Ingredients

• 1 3/4 cup chicken broth
• 1 cup water
• 1/8 teaspoon black pepper
• 1 1/2 pound boneless, skinless chicken breasts
• 1 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 scallion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon sugar

Preparation

Step 1

In a large soup pot, combine chicken broth, water and black pepper; bring to a boil over high heat. Add the chicken and cook 10 to 15 minutes, or until no pink remains.

Meanwhile, in a medium bowl, combine remaining ingredients; mix well.

Remove chicken from broth; allow to cool slightly and cut into 1/2-inch pieces.

Add chicken to mayonnaise mixture; mix well. Cover and chill at least 2 hours before serving.

Notes

A fancy way to serve this is to place a scoop of chicken salad on a romaine lettuce leaf and surround it with slices of fresh melon.