- 1 pound skinless, boneless chicken breast halves
- 1 1/2 cups chopped celery
- 1 1/2 teaspoons chopped fresh tarragon
- 1 cup chopped fresh parsley
- 1 1/2 cups mayonnaise
- 1 cup raisins
- 1 cup diced red onion
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
- In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.
04/20/2018
recipepes.com
Tarragon Chicken Salad, recipe
PT15M
PT1H
5
455 calories
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