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Chicken Salad With Tarragon Vinaigrette

Quick.easy.cooking's picture
Ingredients
  Rice 1 Cup (16 tbs) (Branded)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Tarragon vinaigrette 2⁄3 Cup (10.67 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Tarragon 1 Teaspoon
  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)
  Tomato wedges 6
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

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.
Toss lightly.
Serve on crisp salad greens.
Garnish with tomato wedges

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Tarragon

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