Tarragon Chicken SaladEn Español (Spanish Version)
Serving Size½ of recipeCalories
13 gSaturated Fat2.5 gSodium
481 mgTotal Carbohydrate
13 gDietary Fiber2.5 gProtein
17 gServings2IngredientsMeasuresBoneless, 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 cupsDirectionsPreheat 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.
3 very lean meats; 2 fats; 1 vegetable
Side Suggestions: Crusty Bread (Italian or French)