CHICKEN WITH FRESH TARRAGON WOW!!!!!!!! ENJOY DAN:

CREAMY TARRAGON CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

2 pounds boneless, skinless, chicken breasts, trimmed of fat
1 cup chicken broth
1/3-cup low fat Greek yogurt
1/3-cup low fat mayonnaise
1 tablespoon fresh tarragon, chopped
1-1/2-cup seedless grapes, halved
1 cup celery, diced
1 cup snap peas
1/3-cup toasted pine nuts
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (pre-heat oven at 450 degrees)

1. Arrange chicken in a baking dish large enough to hold chicken in a single layer.
2. Pour broth around the chicken.
3. Bake chicken in pre-heated oven for about 35 minutes or until internal temperature registers at 170 degrees.
4. Transfer chicken to a cutting board.
5. When cool cut into cubes.
6. Stir yogurt, mayonnaise, tarragon, a little salt and pepper into a bowl
7. Add celery, snap peas, grapes, chicken and the toasted pine nuts.
8. Stir to coat.
9. Refrigerate for 1 hour.

ENJOY DAN: BON-APPETITE!!