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Chicken and Summer-Fruit Salad

Provided by Grocery Shopping Network

  • Prep:
  • Cook:
  • Ready in: 45 mins
  • Serves:

Ingredients

  • 4 boneless chicken breasts, skinned
  • 1 cup chicken stock
  • 1 tbsp chopped fresh tarragon or 2-1/2 tsp dried tarragon
  • 1/2 lb big seedless red grapes, halved
  • 1 cantaloupe, peeled, seeded, and diced
  • 1 honeydew, peeled, seeded, and diced
  • 2 mangoes peeled, pitted, and diced
  • 1/2 cup mayonnaise
  • Juice of 1 lime
  • 1 tsp dried tarragon
  • 1/2 tsp salt or to taste
  • Bibb lettuce leaves for lining plates
  • Fresh tarragon sprigs for garnish (optional)
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Cooking Instructions

1 Set the chicken breasts in a microwaveproof baking dish or glass casserole with a cover. Add the stock and tarragon, cover, and microwave on High for 5 minutes. Remove the container from the microwave and let the chicken breasts cool in the liquid.

2 Dice the chicken breasts and place in a bowl. Add all the remaining ingredients except the lettuce. Toss gently. Cover and chill.

3 Line individual plates with the lettuce and spoon the salad on top. Garnish each plate with a small sprig of fresh tarragon, if desired. Serve cold.

Wine Pairing(s)

Perrier Jouet 'Fleur de Champagne' Brut

Nutritional Information per Serving

Calories From Fat 136  Protein 1  Total Fat 15  Carbohydrates 9  
Calories 172  Calcium 43  Iron 1  Sodium 296  Vitamin A 205  Vitamin C 5  Cholesterol 10  

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