* Exported from MasterCook * Tarragon Chicken Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salads Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 lb Fryer 1/2 c Dry white wine or vermouth 2 tb Shallots -- minced 1 tb Fresh tarragon -- chopped -OR- 1 ts Dried tarragon -- crushed 1/8 ts Salt 1/8 ts Pepper 1 1/2 c Plain yogurt 2 c Water 3/4 lb Small new potatoes -- 1/4d 1 lb Fresh green beans 1 tb Safflower or other - vegetable oil 1/8 ts Salt 1/8 ts Pepper 1/2 sm Purple onion -- cut into - thin strips Remove giblets & neck from chicken. Rinse chicken & pat dry. Place chicken in a large cooking bag. Seal bag according to package directions. Cut slits in top of bag. Place chicken & bag in a 13x9x2" baking pan. Bake at 350 F for 2 hours or until drumsticks move easily. Remove from bag & let cool. Skin & bone chicken; cut into 1/2" pieces. Cover & chill. Combine wine, shallots, tarragon, 1/8 ts salt & 1/8 ts pepper in a small saucepan; cook over medium heat until all liquid is absorbed. Combine herb mixture & yogrut in a medium bowl. Cover & chill several hours. Bring 2 cups water to a boil in a medium saucepan. Add potatoes; cover, reduce heat & simmer 5 minutes or until tender. Remove potatoes from liquid, reserving liquid. Set potatoes aside. Wash beans, trim ends & cut in half. Return reserved liquid to a bowl. Add beans, cover, reduce heat & simmer 5 minutes or until crisp-tender. Drain. Combine reserved potatoes & beans; add oil, 1/8 ts salt & 1/8 ts pepper, tossing gently. Cover & chill. Combine reserved chicken, yogurt mixture & purple onion. Spoon into center of a serving platter. Arrange potatoes & green beans around chicken mixture. Per serving: 280 cal. (Fat 9.6, Chol. 88) - - - - - - - - - - - - - - - - - -