Delicious healthy tarragon chicken salad made with poached thighs and herbs. Perfect for a healthy meal, entertaining guests, or sharing with family and friends.
Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.
Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight.
Per Serving: 172 calories; protein 11.2g; carbohydrates 4.5g; fat 6.9g; cholesterol 38.2mg; sodium 424mg.