LOW-FAT TARRAGON CHICKEN SALAD

Low-Fat Tarragon Chicken Salad image

"This attractive salad was a big hit at a summer party last year," shares Janet Holowczak of South Windsor, Connecticut.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup white wine or chicken broth
2 tablespoons chopped onion
1 garlic clove, minced
4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup reduced-fat sour cream
1/4 cup reduced-fat plain yogurt
2 tablespoons fat-free mayonnaise
4 cups cubed cooked chicken breast
1/2 small red onion, cut into thin strips
2 cups water
3/4 pound red potatoes, cut into 3/4-inch chunks
1 pound fresh green beans, cut into 2-inch pieces
1-1/2 teaspoons olive oil

Steps:

In a small saucepan, bring the wine or broth, onion, garlic, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper to a boil. Boil and stir for 7-9 minutes or until liquid is evaporated., In a large bowl, combine the sour cream, yogurt, mayonnaise and tarragon mixture. Add chicken and onion; toss to coat. Chill for at least 2 hours., In a large nonstick saucepan, bring the water to a boil. Add potatoes. Reduce heat; cover and simmer for 5 minutes. Add beans. Cover and simmer 6-9 minutes longer or until potatoes are tender. , Drain and place in a large bowl. Drizzle with oil and sprinkle with remaining salt and pepper; toss gently to coat. Chill for at least 2 hours. , Just before serving, spoon the chicken mixture onto the center of a serving plate. Arrange bean mixture around chicken mixture.,

Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 428mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges