Chicken Salad With Tarragon Vinaigrette
|Rice||1 Cup (16 tbs) (Branded)|
|Water||1⁄2 Cup (8 tbs)|
|Tarragon vinaigrette||2⁄3 Cup (10.67 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Cooked julienne turkey strips||3 Cup (48 tbs), julienned (Cooked Julienne Chicken Strips)|
|Diced celery||1 Cup (16 tbs)|
|Toasted slivered almonds||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Crisp salad greens||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
Cook rice with water, salt and butter or margarine according to package directions.
While hot, toss with Tarragon Vinaigrette in a large bowl.
Cover and chill well.
Add turkey or chicken, celery, almonds and parsley.
Serve on crisp salad greens.
Garnish with tomato wedges