Tarragon Chicken Salad

Recipe Ingredients

1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Chopped fresh or 1 teaspoon dried tarragon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 cups	250g / 8.8oz	Chopped cooked chicken
1 1/2 cups	355ml	Sour cream
1/2 cup	31g / 1.1oz	Purple onion - cut into thin (small) strips
1 lb	454g / 16oz	Fresh green beans
2 cups	474ml	Water
3/4 lb	340g / 11oz	Small red potatoes - quartered
1 1/2 teaspoons	7.5ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring often, about 15 minutes or until liquid is absorbed. Stir in chicken, sour cream, and onion. Cover and chill.

Trim ends from green beans, and remove strings. Cut beans in half. Bring 2 cups water to a boil in a Dutch oven. Add beans and potato; cover, reduce heat, and simmer 12 minutes or until tender. Drain.

Toss together potato mixture, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and chill thoroughly.

Spoon chicken mixture into center of a serving plate. Arrange green bean mixture around chicken mixture. Makes 8 servings.

Source:
Southern Living

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