Chicken and Broccoli Salad with Creamy Tarragon Dressing

Serves 4-6

4 chicken breasts

2 heads broccoli, chopped into small florets

½ cup cherry tomatoes, halved

½ cup sliced red onion

2 tbsp chopped tarragon

2 tbsp scallion

¼ cup lemon juice

¾ cup plain yogurt

1 tbsp agave nectar

Salt and pepper

Season the chicken breast with salt and pepper and roast in a 350˚ oven for 20-25 minutes, or until done.  Let cool then roughly chop.  Steam the broccoli in salted water for 5-7 minutes, until al dente.  Drain and let cool.  Combine the chopped chicken with the broccoli, tomatoes and red onion.  Set aside.  To prepare the dressing, stir together the tarragon, scallion, lemon juice, yogurt and agave nectar.  Season with salt and pepper to taste.  Pour the dressing over the chicken salad and combine well to coat all ingredients.  Serve a thick slice of whole-grain bread.