YIELD: 12 PORTIONS For the dressing: 12 Tbsps. mayonnaise2.5 tsps. lemon zest, grated2.5 tsps. lemon juice, fresh2.5 tsps. tarragon vinegar.75 tsp. tarragon leaves, dried and crushed.25 tsp. black pepper, table grind 1. In a bowl combine all dressing ingredients. Mix well. 12 chicken breasts, cooked and diced10 oz. red grapes, halved3.25 oz. walnuts, chopped and toasted5 oz. celery, diced and blanched2.5 oz. red onion, diced4 oz. hard boiled eggs, peeled and chopped 2. In large bowl, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.