Print | Search | Send-to-Friend | Health Library Home

Tarragon Chicken Salad

Adapted from CooksAid.com

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 TOP

Servings

Ingredients and Preparation TOP

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

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)

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.