PCC Tarragon Chicken Salad recipe | PCC Community Markets

Ingredients

• 2 1/2 pounds boneless, skinless chicken breasts
• 1/3 cup olive oil, divided
• 1/4 pound hazelnuts
• 1/4 cup orange juice concentrate
• 1/2 cup red wine vinegar
• 2 tablespoons cider vinegar
• 1/4 cup dried tarragon
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 3/4 bunch green onions, thinly sliced