Thursday, December 31, 2009

Tarragon Chicken Salad w/grapes

At midnight on New Year's Eve, revelers in Spain and other Spanish-speaking countries eat 12 grapes — one for every strike of the clock and month in the year. This custom grew from a grape surplus in the Alicante region of Spain in 1909, and celebrates the coming of a sweet year.

Yield 6 servings


• 1 pound skinless, boneless chicken breast halves
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons chopped fresh tarragon
• 1 cup chopped fresh parsley
• 3/4 - 1 cup mayonnaise
• 1 cup grapes, (raisins or craisins)
• 1 cup diced red onion


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.

3. In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

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