Melissa Gomez-Olmeda, Cherokee Tennis Sunday Women C2
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt
Ground pepper
¼ cup white-wine vinegar
¼ cup olive oil
3 celery stalks, thinly sliced
2 Tbsp. fresh tarragon leaves
1 head green-leaf lettuce (12 ounces), leaves separated
Place chicken in a large, straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely. Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.
