How to make it

  • Steep the tea bags in the vinegar for 15 minutes.
  • Squeeze out the excess liquid before discarding the bags.
  • Mix in the mayonnaise and tarragon, and chill.
  • Meanwhile, cook the pasta according to the package directions until al dente.
  • Drain pasta and reserve.
  • Heat the oil in a skillet and sauté the chicken until it is cooked through, 10 to 15 minutes.
  • Remove the chicken to a plate to cool.
  • Shred the chicken.
  • Combine the chicken, pasta, peppers and dressing in a large bowl.
  • Toss and chill.
  • Serve with an arugala and frise salad.

Reviews & Comments 4

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    " It was excellent "
    mermana ate it and said...
    dayum! sounds good!
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  • conner909 10 years ago
    Sounds really unique! Saving for next time I make pasta salad...just finished making macaroni salad with tuna, so have to wait awhile!
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  • pudgy47 10 years ago
    Sounds good. A must try,
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    " It was excellent "
    grandmommy ate it and said...
    Sound wonderful. I love pasta salads and teas. The combo has gotta be great! Thanks and have my 5!
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