Can be adapted easily

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Name: Creamy Tarragon Chicken Salad (7 PP)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 pound 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 Reduced-fat mayonnaise; 1 tablespoon Dried tarragon leaves; 1/2 teaspoon Salt; 1/2 teaspoon Freshly ground black pepper; 1 1/2 cup Celery diced; 1 1/3 cup Red seedless grapes halved

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INGREDIENTS

2 pound 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 Reduced-fat mayonnaise
1 tablespoon Dried tarragon leaves
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1 1/2 cup Celery ; diced
1 1/3 cup Red seedless grapes ; halved

Servings

INSTRUCTIONS

1. Heat oven to 450?.

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 registers 170?, 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.

NOTES

Can be done with pre-cooked chicken (such as Purdue Short Cuts) and is just as good.

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Creamy Tarragon Chicken Salad (7 PP)

2 pound 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 Reduced-fat mayonnaise
1 tablespoon Dried tarragon leaves
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1 1/2 cup Celery diced
1 1/3 cup Red seedless grapes halved

1.  Heat oven to 450?.
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 registers 170?, 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.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 8 Servings

Calories: 246
Calories from Fat: 97 (39%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 2.2g
Cholesterol 75mg		23 %
Sodium 301.5mg		10 %
Potassium 423.3mg		11 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 7.9g
Protein 28.3g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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