Tarragon Chicken Salad

1. 1

   1.Heat 1 teaspoon oil in a large skillet over medium-high. Season chicken with salt and pepper and cook about 6 minutes per side, or until cooked through. Remove from heat and set aside. When cool enough to handle, shred chicken.

2. 2

   2.Place potatoes in a pot and cover with cold salted water. Bring to a boil and cook 5 minutes or until tender. Add beans and continue cooking 2 minutes. Drain and rinse with cold water.

3. 3

   3.In a large bowl, combine mustard, vinegar and lemon juice. Whisk in remaining oil. Add chicken, potatoes, beans and tarragon to dressing, mix well, and season to taste. Divide mache among plates and top with chicken mixture.

* Per serving · 4 servings · Values may vary.

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