Tarragon Chicken Salad

• 1 (4 1/2-pound) whole roasting chicken
• 1 large size (16 x 17 1/2-inch) oven bag
• 1/2 cup dry white wine
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1/3 cup canola mayonnaise
• 1/2 cup thin vertically sliced red onion

1. Preheat oven to 350u0b0.
2. Discard giblets and neck from chicken. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, in oven bag; seal bag according to package directions. Cut 4 (1/2-inch) slits in top of bag. Place bagged chicken in a 13 x 9-inch metal baking pan. Bake at 350u0b0 for 1 1/2 hours or until drumsticks move easily. Remove chicken from bag; discard bag and cooking liquid. Place chicken on a cutting board; let stand 10 minutes. Discard skin and bones. Cut chicken into 1/2-inch pieces. Cover and chill at least 30 minutes.
3. Combine wine, shallots, 1/2 teaspoon salt, and pepper in a small saucepan; cook over medium heat until liquid is absorbed. Combine shallot mixture, remaining 1/2 teaspoon salt, yogurt, mayonnaise, and tarragon in a medium bowl; cover and chill.
4. Add chicken and onion to mayonnaise mixture; stir to combine.
5. This recipe was updated for the November, 2012 25th anniversary issue.

chicken, white wine, shallots, tarragon, salt, freshly ground black pepper, yogurt, canola mayonnaise, thin vertically

Taken from www.myrecipes.com/recipe/tarragon-chicken-salad (may not work)