Tarragon Chicken Salad

• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Coarse salt and ground pepper
• 1/4 cup white-wine vinegar
• 1/4 cup olive oil
• 3 celery stalks, thinly sliced
• 2 tablespoons chopped fresh tarragon
• 1 head green-leaf lettuce, leaves separated

1. Place chicken in a large, deep straight-sided skillet or heavy pot.
2. Add enough water to just cover chicken, and bring to a boil.
3. Season with salt, cover, and reduce to a bare simmer; cook 5 minutes.
4. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes.
5. Remove chicken from liquid and let cool completely.
6. With two forks, shred chicken.
7. In a large bowl, whisk together vinegar and oil and season with salt and pepper.
8. Add chicken, celery, and tarragon; toss to combine.
9. Serve over lettuce leaves.
10. (Per Serving)
11. Calories: 355
12. Fat: 16.2g (2.6g Saturated Fat)
13. Protein: 47.3g
14. Carbohydrates: 3g
15. Fiber: 1.4g

chicken, salt, whitewine vinegar, olive oil, celery stalks, tarragon

Taken from www.epicurious.com/recipes/food/views/tarragon-chicken-salad-387605 (may not work)