Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 12 minutes
4 cups water
1/2 teaspoon salt
1 pound thin-sliced boneless, skinless chicken
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon chopped fresh or dried tarragon
1/2 cup olive oil
1 1/2 cups seedless chopped green grapes
2 stalks celery, chopped
3/4 cup pecan halves, toasted and coarsely chopped
5 cups mixed salad greens (optional)
1. In a medium saucepot, heat water and 1/4 teaspoon salt to a
low simmer. Add chicken and cook 5 minutes. Remove from heat and
let chicken stand in cooking water 7 minutes. Drain and set aside
to cool completely.
2. Meanwhile, to make dressing, combine lemon juice, mustard,
tarragon, and remaining 1/4 teaspoon salt. Whisk in olive oil
until blended.
3. When chicken has cooled, slice pieces crosswise into 1/4-inch
thick strips. Place chicken in a large bowl, add the grapes and
celery, and stir in dressing. Just before serving, mix in pecans.
Serve, if desired, on top of salad greens.
Nutrition information per serving: Calories: 546; Protein: 39g;
Carbohydrate: 22g; Fiber: 4g; Total Fat: 34g; Saturated Fat: 4g;
Cholesterol: 96mg; Sodium: 284mg.
