Tarragon Chicken Salad
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories228Total Fat13 gSaturated Fat2.5 gSodium481 mgTotal Carbohydrate13 gDietary Fiber2.5 gProtein17 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresBoneless, skinless chicken breast½ poundReduced-sodium chicken broth½ cupChopped walnuts2 tablespoonsReduced-fat sour cream2 tablespoonsReduced-fat mayonnaise2 tablespoonsDried tarragon1 teaspoonSalt¼ teaspoonFreshly ground pepper to tasteCelery stalk, diced1Red seedless grapes, halved½ cupRomaine lettuce, chopped2 cups
  • Directions
  • Preheat oven to 450°F.
  • Place chicken in a small baking dish and pour broth over chicken. Bake chicken about 30 minutes, until cooked through. Transfer to cutting board, let cool slightly, then cut into ½-inch cubes. Set aside.
  • Meanwhile, combine walnuts, celery, grapes, sour cream, mayonnaise, tarragon, salt, and pepper in a large bowl. Toss chicken with walnut mixture and refrigerate at least 1 hour. Serve chicken salad over beds of lettuce.

  • Exchanges
    3 very lean meats; 2 fats; 1 vegetable

    Side Suggestions: Crusty Bread (Italian or French)

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