• Tarragon Chicken Salad

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 228
    Total Fat 13 g
    Saturated Fat 2.5 g
    Sodium 481 mg
    Total Carbohydrate 13 g
    Dietary Fiber 2.5 g
    Protein 17 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Boneless, skinless chicken breast ½ pound
    Reduced-sodium chicken broth ½ cup
    Chopped walnuts 2 tablespoons
    Reduced-fat sour cream 2 tablespoons
    Reduced-fat mayonnaise 2 tablespoons
    Dried tarragon 1 teaspoon
    Salt ¼ teaspoon
    Freshly ground pepper to taste
    Celery stalk, diced 1
    Red seedless grapes, halved ½ cup
    Romaine lettuce, chopped 2 cups
    1. Preheat oven to 450°F.
    2. 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.
    3. 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.

    Exchanges3 very lean meats; 2 fats; 1 vegetable

    Side Suggestions: Crusty Bread (Italian or French)

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