16 Dec 2009
|Chicken||6 1⁄2 Ounce, flaked (184 g, canned)|
|Carrots||60 Milliliter, diced (1/4 cup)|
|Mayonnaise||30 Milliliter (2 tablespoon)|
|Wine vinegar||5 Milliliter (1 teaspoon)|
|Asparagus||60 Milliliter, sliced into 3 pieces (1/4 cup, canned)|
|Tarragon||1 Teaspoon, chopped (5 ml)|
– Drain chicken. Meanwhile, in a saucepan filled with lightly salted boiling water, blanch carrots. Rinse under cold running water and drain.
– Mix all ingredients in a bowl.
Chicken Stuffing Recipe