Chicken Salad
|
| 4 cups | cubed (1/2 inch) poached chicken (about 1 3/4 lb) |
| 1/4 cup | Heinz 57 sauce |
| 2 | bay leaves |
| 1 cup | walnuts, toasted and chopped |
| 1 cup | celery rib, cut into 1/4-inch-thick slices |
| 2 tablespoons | finely chopped shallot |
| 2 cups | halved seedless red grapes |
| 3/4 cup | mayonnaise |
| 3 tablespoons | tarragon vinegar |
| 2 tablespoons | finely chopped fresh tarragon |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| Toast nuts in a shallow baking pan in a 350¡ F oven until golden, 5 to 10 minutes. Poach Chicken by covering in water mixed with Heinz 57 sauce and bay leaves. Toss together all ingredients in a large bowl until combined well. |
|
|
|
|
|
|
|
|