June 18, 2017
Lunch, Salads, Main Dish Salad,
Meat Salad, Poultry, Chicken, Nuts/Seeds, Hazelnut, Fruit, Apple, North American, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Picnic, Potluck, Summer, Weeknight Meals, Refrigerator, Gluten-Free, High Protein, Low Carbohydrate, Non-Dairy, Cooked Chicken or Beef, Cooked Chicken, Boneless Pieces, Kosher Meat more
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"This is out of the July 2017 Cooking Light magazine. It says that the recipe comes from Cooking That Counts Meal Plan cookbook. Serve it over a bed of greens or a with a side of veggies and multigrain crackers."
Stir together mayonnaise, tarragon, 2 teaspoons water, and black pepper in a large bowl.
Add the chicken, apple and hazelnuts to dressing: toss gently to combine.
Cover and chill until ready to serve.
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