Tarragon Chicken Salad II

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 1/2 cups chopped celery
• 1 1/2 teaspoons chopped fresh tarragon
• 1 cup chopped fresh parsley
• 1 1/2 cups mayonnaise
• 1 cup raisins
• 1 cup diced red onion

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.

In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.