Tarragon Chicken Salad II recipe

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Ingredients

1 pound skinless, boneless chicken breast halves
1 ½ cups chopped celery
1 ½ teaspoons chopped fresh tarragon
1 cup chopped fresh parsley
1 ½ cups mayonnaise
1 cup raisins
1 cup diced red onion

Nutrition Info

580.8 calories
carbohydrate: 27.7 g
cholesterol: 64 mg
fat: 45.8 g
fiber: 2.3 g
protein: 17.9 g
saturatedFat: 7.1 g
servingSize: -
sodium: 384.5 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  2. Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.

  3. In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

Recipe Yield

6 servings

Recipe Note

This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one.

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