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Creamy Tarragon Chicken Salad
Mound this creamy and satisfying chicken salad on a bed of salad greens or scoop onto a soft whole-wheat roll.
Makes 8 servings, 1 cup each
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Easy
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2 pounds boneless, skinless chicken breasts, trimmed of fat
1 cup reduced-sodium chicken broth
1/3 cup walnuts, chopped
2/3 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups diced celery
1 1/2 cups halved red seedless grapes
1. Preheat oven to 450° F.
2. Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170° F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.)
3. Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.
4. Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.
NUTRITION INFORMATION: Per serving: 227 calories; 10 g fat (3 g sat, 2 g mono); 70 mg cholesterol; 10 g carbohydrate; 25 g protein; 1 g fiber; 357 mg sodium; 368 mg potassium.
Nutrition bonus: Selenium (30% daily value).
1/2 Carbohydrate Servings
Exchanges: 1/2 fruit, 3 very lean meat, 2 fat
MAKE AHEAD TIP: Bake the chicken (Steps 1-2) and refrigerate for up to 2 days. Cover and refrigerate the salad for up to 1 day; add the nuts just before serving.
Copyright 2007 EatingWell Media Group
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