All Seasons Mushrooms

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All Seasons Mushrooms




Tarragon Chicken Salad


Recipe from Bob Greene’s “The Best Life Diet,” ®2007, Simon & Schuster. Used by permission.

Serves: 4

1/4 c. slivered almonds
1 tsp. canola oil
2 boneless, skinless chicken breasts (about 1 pound)
Salt and freshly ground white pepper
1/2 c. water
1/2 c. sliced white button mushrooms
3/4 c. diced celery
2 tbs. fresh French tarragon, minced, or 2 tsp. dried tarragon
3 tbs. plain nonfat yogurt, strained
3 tbs. low-fat mayonnaise


Heat an 8-inch nonstick sauté pan over medium heat. Toast almonds until fragrant and just starting to brown, then transfer to a plate to cool and crisp. Increase heat to medium-high and add the canola oil. Season chicken on both sides with salt and fresh ground white pepper; add to pan and sear until lightly browned on both sides. Add water to pan, cover, and reduce heat to medium. Cook chicken, covered, for 20 minutes, or until breasts are cooked through. Remove the chicken from the pan to cool.

In a large mixing bowl combine mushrooms, celery, tarragon, yogurt, mayonnaise and cooled almonds. When chicken has cooled, cut into 1/2-inch pieces and add to mixture. Gently toss and season with salt and freshly ground white pepper to taste. Cover and chill until time to serve.