Tarragon Pecan Chicken Salad
    1. Place chicken breast in a saucepan and cover with water. Bring water to a boil, cover and reduce to simmer. Simmer about twenty minutes or until internal temperature reaches 165 °Fahrenheit. Set chicken aside to cool.
    2. 2. Preheat oven to 350° Fahrenheit. Lightly spray a baking sheet with cooking spray. Roast pecans about 5 minutes. Watch closely to keep from scorching. Set pecans aside to cool.
    3. Chop chicken into bite sized pieces. Place chicken in a medium size bowl.
    4. Add remaining ingredients and stir well.
    5. Serve on a bed of lettuce.

From Recipes for Diabetes by University of Illinois Extension

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