The Pioneer Woman Tasty Kitchen
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Tarragon Chicken Salad Slaw

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

When a roasted chicken salad meets a creamy homemade coleslaw, delicious things happen.

Ingredients

  • 2 whole Chicken Breasts, With Bone
  • 1 Tablespoon Olive Oil
  • ½ cups Low-fat Mayonnaise
  • ½ cups Low Fat Sour Cream
  • 2 Tablespoons Lemon Juice
  • 2 teaspoons Mustard
  • 2 Tablespoons Fresh Tarragon, Chopped
  • 1 teaspoon Sugar
  • 4 stalks Celery, Chopped
  • 2 cups Coleslaw Mix Or Shredded Cabbage
  • Salt And Pepper, to taste

Preparation

Preheat oven to 350 F.

Place the chicken on a rimmed baking sheet, rub it with the olive oil, season with salt and pepper to taste. Bake at 350 F for 45 minutes. Remove pan from oven and set it on a rack to allow chicken to cool. When cool enough to handle, peel off and discard the skin. Pull the meat off the bone and cut into bite size chunks or shred.

In a large bowl, beat together the mayonnaise, sour cream, lemon juice, mustard, tarragon and sugar. Stir in the celery and cabbage. Fold in the chicken and season to taste.

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Profile photo of Dixie Mason

Dixie Mason on 8.15.2013

Used turkey instead of chicken. This recipe is a keeper…it will go in our rotation of main dish summer salads.

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