Ingredients
1 lemon halved
1 lb. skinless boneless chicken breast, pounded to 1/2 inch thickness
2 sprigs fresh tarragon, plus 2 tablespoons chopped
3 TAB. plain greek-style yogurt
3 TAB. mayo
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshely ground black pepper
2 ribs chopped celery
3 TAB.snipped chives
Preparation
Juice half the lemon (about 1 1/2 TAB.)and reserve;thinly slice the other half. Place the chicken, lemon slices, and tarragon sprigs in a saucepan, cover with water by 2 inches, and bring to a boil. Reduce heat to low, cover and cook until the chicken is cooked thru, about 15 min. Transer chicken to plate and place in refrigerator to cool/ Cut chicken into small cubes. In large bowl, combine the lemon juice, yogurt, mayo,salt and pepper. Add the chicken cubes, celery, chopped tarragon, and chives and toss to combine/ Place in refrigerator and chill for 1 hour to allow the flavors to meld. Season with salt and pepper
