Grilled Chicken Tarragon Salad.
2 lb. grilled Chicken Breast,
½ oz. Fresh Tarragon
1 cup chopped Sweet Onion
¾ cup chopped celery
¾ cup Miracle Whip
® salad dressing
1 tbs. Dijon mustard
1 tsp. Dill weed
Grill the chicken breast over
a mesquite fire, then let cool. Chop the cooled grilled chicken breast
into ¼ inch pieces. In a large bowl mix all of the ingredients
(salt and pepper to taste). Serve chilled. Serves 6.
Serve on a Pita bread sandwich
with fresh spinach and alfalfa sprouts. Cut the Pita to open the
pocket, place 3 - 4 spinach leaves inside then fill with chicken salad,
top with sprouts.