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Family.com Food Creamy Tarragon Chicken Salad

Creamy Tarragon Chicken Salad

By EatingWell.com

Mound this creamy and satisfying chicken salad on a bed of salad greens or scoop onto a soft whole-wheat roll.

Recipe Ingredients
	2 pounds boneless, skinless chicken breasts , trimmed of fat
	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
	1/2 teaspoon salt
	1/2 teaspoon freshly ground pepper
	1 1/2 cups diced celery
	1 1/2 cups halved red seedless grapes

Recipe Directions

Preheat oven to 450° F.
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 of the breast registers 170° F, 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.)
Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.
Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.

Bake the chicken (Steps 1-2) and refrigerate for up to 2 days. Cover and refrigerate the salad for up to 1 day; add the nuts just before serving.

Health Advantages: healthy weight, low calorie, low carb, low sodium, diabetes appropriate.