1 ½ pounds chicken tenders or chicken breast – sliced 1 inch thick
¼ teaspoon fresh or dried tarragon
1 tsp lemon pepper
1 litre chicken broth
1 cup water
2 tsp fresh tarragon – chopped
1 tsp Faux Tisserie Chicken BlenZ*
1/3 cup plain yoghurt
1/3 cup real mayonnaise
1 Tablespoon Dijon
1/8 tsp celery seed
1 cup green or red seedless grapes – quartered
½ cup walnuts – chopped or ½ cup organic, hulled sunflower seeds(optional)
1 Tablespoon dried parsley
1 green onion, thinly sliced
¼ cup real bacon bits
½ tsp paprika
Salt to taste
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Bring water and broth to a gentle boil in a large saucepan. Add the chicken and cook
uncovered for approximately 15 minutes. Discard broth. Allow the chicken to cool, then cut into 1 inch chunks. Cover and refrigerate 2 hours or overnight. Then fold into the dressing.
Stir together the yoghurt, mayonnaise and mustard. Add in the cooked chicken,then fold in
all remaining ingredients. Check for seasoning. Enjoy right away or refrigerate up to 3 days.
Delicious in lettuce or tortilla cups. Makes a great sandwich filling.
~Globally Inspired Farm to Fork Culinary Adventures~