Tarragon Chicken Salad

recipe courtesy Sunset Magazine

Tarragon Chicken Salad

5 boneless skinless chicken breasts

1/2 c. lemon juice

2 tbsp extra-virgin olive oil

1 1/2 tbsp minced fresh tarragon or 1 tsp dried tarragon

1 clove garlic, minced

3 c. thinly sliced celery

1/2 c. drained manzanilla olives

salt and pepper to taste

lettuce leaves, rinsed and crisped

In a 5-6 qt. pan, bring about 3 qts water to a boil.  Add chicken and return water to a boil.  Cover tightly and remove from heat;  let stand until chicken is white in the center of the thickest part (cut to test), 10-12 minutes.  Lift out and let cool.  Tear chicken into shreds.

Meanwhile, in a bowl, mix together lemon juice, olive oil, tarragon and garlic until well blended.

Add shredded chicken, celery and olives; mix to coat, adding salt and pepper to taste.  Line a platter or salad plates with lettuce leaves and spoon chicken salad on top.  Serves 4-6.