Recipe Name Tarragon Chicken Salad Submitted by Guest Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 35 Cook Time (minutes) 12 Ready In (minutes) 47

Ingredients Amount Measure Ingredient 3 breasts, bone removed chicken breast halves 3 stalks large (11"-12" long) celery 3 medium (2-3/4" dia) (approx 3 per lb) granny smith apples, peeled, cored and diced 1 1/2 lemon yields lemon juice 2 tablespoons tarragon (fresh preferrably) 1 cup Mayonnaise, light 1 1/2 tablespoons parsley, chopped (dried) 1 tablespoon chopped shallots, raw, thinly sliced 1/2 cup, halves and whole roasted cashews chopped 2 dash black pepper, ground fresh 1 cup (not packed) raisins, seedless, plumped with orange juice Steps Sequence Step 1 Poach chicken breasts in boiling water with 1-2 stalks coarsely cut celery, 10-12 peppercorns, 3 bay leaves and 2 tsp. cumin seeds. Remove and cool. 2 Chop celery fairly small. 3 Chop apples and squeeze lemon on to prevent brown color change. Cut up chicken breasts against grain into bite sized pieces. 4 Mince shallot very finey. Mince fresh tarragon leaves. 5 Mix mayo with tarragon, pepper, lemon juice, parsley, and shallot. Mix in celery, then add apples and chicken and mix. Drain raisins (if plumped with juice) and fold in. Sprinkle chopped cashews on top. Serve in whole wheat pitas.