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Tarragon Chicken chicken breasts celery red onion grapes pecan Miracle tarragon salt white pepper eggs milk flour salt canola oil
Viewed: 26 - Published at: 9 years agoIngredients
- Tarragon Chicken Salad
- 6 Boneless Skinless Chicken Breasts
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup small red seedless grapes sliced in half
- 1/3 cup small pecan pieces
- 2 T. (Heaping) Light Miracle Whip
- 1 T Dijon Mustard
- 1/2 tsp. Tarragon
- 1/8 tsp. salt
- 1/8 tsp. White pepper
- Crepes
- 3 Eggs
- 1 1/2 cups milk
- 1 1/3 All Purpose Flour
- 1 1/2 tsp. Salt
- 1 1/2 T. Canola Oil
- Makes 12 Crepes
Method
- Prepare Chicken Salad
- Lightly Grill or saute the Chicken Breasts until done
- Meat thermometer will read 160*
- Chill 2 hours then dice chicken Breasts and place in medium bowl. add the rest of ingredients. toss and chill.
- Prepare Crepes.
- using an electric blender First five ingredients from crepe recipe Scrape sides of blender jar and blend again.Refrigerate crepe mixture 1 hour.
- Coat an 8" crepe pan or skillet lightly with canola oil. Heat slightly over medium heat. Pour 2-3 Tablespoons of Crepe mixture into skillet. Cook lightly for about 2 minutes or until the sides of the crepe lifts from the pan. Slide spatula under crepe and flip over. cook that side about 1 minute.
- Cool on paper towel. place a paper towel between each crepe until all are cooked. Chill.
- When it is time to serve Fill each crepe wih Chicken Salad and roll up the crepe and place on serving platter.
- Great served with Spinach Salad
- and Iced Tea
