Birdie'S Twacked Chicken Salad

• 2 Boneless/skinless Chicken Breasts
• 1 cup dry white wine
• water to cover
• 2 TBLSP soy sauce
• 2 tsp. dried tarragon
• 1/2 cup slivered almonds
• 1/2 cup pine nuts
• 1 6oz. can whole water chestnuts, diced into small chunks
• 1/2 cup sliced scallions
• 1 cup red seedless grapes, halved
• 1/4 cup rinsed capers
• 1/2 cup diced celery
• 1/4 cup minced cilantro
• 1 cup mayo
• 2 tsp. cajun seasoning
• 2 tsp. toasted sesame oil

1. In medium saucepan, poach chicken in wine, 1 TBLSP soy sauce, tarragon and enough water to cover. Once cooked through, allow chicken to cool in broth for an hour. Then drain and transfer to refrigerator for 1/2 hour. Meanwhile, in medium frying pan, toast almonds until golden, remove and do same to pine nuts. Set aside. In large bowl, mix together remaining ingredients, including the other TBLSP of soy sauce. Cut cooled chicken into 1/2 cubes and fold into mixture. Add in nuts. Chill for several hours. Yum!

chicken breasts, white wine, water, soy sauce, tarragon, almonds, pine nuts, water chestnuts, scallions, red seedless grapes, rinsed capers, celery, cilantro, mayo, cajun seasoning, sesame oil

Taken from www.epicurious.com/recipes/member/views/birdies-twacked-chicken-salad-1206636 (may not work)