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

Servings

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

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)

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