Tarragon Chicken Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Vinegar

  Distilled

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Celery

  Raw

  3 stalk, medium or 120g

• Tarragon

  Spices, dried

  2 tbsp, leaves or 4g

• Lettuce

  Green leaf, raw

  1 head or 360g

Directions

1. Place chicken in a large, deep straight - sided skillet or heavy pot. Add enough water to just cover the chicken, and bring to a boil. Season with salt, cover and reduce to a bear simmer; cook 5 min. Remove skillet from heat and and let chicken stand, covered, until cooked through, 12-14 min. Remove chicken from liquid and let cool completely.
2. Whith 2 forks, shred the chicken. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery and tarragon, toss to combine. Serve over lettuce leaves.