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Chicken Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
1641
FAT
316%
CHOL
289%
SOD
160%

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Ingredients for 4 servings

2 tablespoons finely chopped parsley

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

Freshly ground black pepper

1 small carrot, halved

2 sprigs fresh thyme

10 sprigs parsley

5 to 6 cups chicken broth, homemade or low-sodium canned

1 small onion, halved

Copyright 2001 Television Food Network, G.P. All rights reserved.

4 cups diced poached chicken, recipe follows

1 stalk celery, cut into 1/4-inch dice

POACHED chicken FOR saladS

3 pounds chicken breasts halves, on the bone and fat trimmed

1 stalk celery, halved

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

2 teaspoons kosher salt

1 cup prepared or homemade mayonnaise

1 teaspoon dijon mustard

2 teaspoons strained freshly squeezed lemon juice

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