- In a 4-quart Dutch oven bring broth to boiling over medium-high heat; reduce heat. Season chicken with salt and pepper to taste; add to broth. Simmer, covered, 35 to 45 minutes or until chicken is tender and no longer pink (165°F). Drain chicken, reserving ½ cup broth.
- Add celery, onions, mayonnaise, tarragon and reserved broth to chicken; toss to combine. Fold in pineapple and walnuts, and season with salt and pepper to taste. Cover and refrigerate at least 4 hours.
- When chicken is cool enough to handle, remove and discard skin and bones. Use 2 forks to shred chicken. Transfer to a large bowl.
- Spoon chicken salad onto lettuce leaves, and serve.
View all nutritional information
Calories 303, Calories Fat 191, Total Fat 21g, Saturated Fat 3g, Cholesterol 56mg, Sodium 384mg, Carbohydrate 10g, Protein 18g
|Calories (fat) extra||62|
|Total Fat (extra)||33|
|Saturated Fat (extra)||15|
|Vitamin A (extra)||4|
|Vitamin C (extra)||10|