Title: Tarragon chicken salad
 Categories: Salads, Poultry
      Yield: 8 Servings
 
      1    (4 1/2 Lb. ) Fryer
    1/2 c  Dry White Wine OR
           Vermouth
      2 tb Minced Shallots
      1 tb Chopped Fresh Tarragon
           OR 1 t. Dried Tarragon
           Crushed
    1/8 ts Salt
    1/8 ts Pepper
  1 1/2 c  Plain Yogurt
      2 c  Water
    3/4 lb Small New Potatoes
           Quartered
      1 lb Fresh Green Beans
      1 tb Safflower OR Other
           Vegetable Oil
    1/8 ts Salt
    1/8 ts Pepper
    1/2 sm Purple Onion Cut Into
           Thin Strips
 
  Remove Giblets & Neck From Chicken.  Rinse Chicken & Pat Dry. Place
  Chicken in A Large Cooking Bag. Seal Bag According To Package
  Directions. Cut Slits in Top Of Bag. Place Chicken & Bag in A 13 X 9
  X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR
  Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone
  Chicken; Cut Into 1/2 in. Pieces. Cover & Chill. Combine Wine,
  Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small Saucepan;
  Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
  Mixture & Yogrut in A Medium Bowl.  Cover & Chill Several Hours.
  Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes;
  Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes
  From Liquid, Reserving Liquid.  Set Potatoes Aside. Wash Beans, Trim
  Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans,
  Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain.
  Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t.
  Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken,
  Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving
  Platter.  Arrange Potatoes & Green Beans Around Chicken Mixture.
  About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat
  9.6. Chol. 88.)