CREAMY TARRAGON CHICKEN SALAD

CREAMY TARRAGON CHICKEN SALAD image

Yield 8 1 cup servings

Number Of Ingredients 10

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2 pounds boneless, skinless chicken breast, trimmed
1 cup reduced-sodium chicken broth
1/3 cup walnuts, chopped
2/3 cup reduced-fat sour cream
1/2 cup low-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

Steps:

Preparation 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 in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour. Nutrition Per serving : 219 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 71 mg Cholesterol; 10 g Carbohydrates; 25 g Protein; 1 g Fiber; 372 mg Sodium; 354 mg Potassium 1/2 Carbohydrate Serving Exchanges: 1/2 fruit, 3 very lean meat, 2 fat Tips & Notes 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.