Mound this creamy and satisfying chicken salad on a bed of salad greens or scoop onto a soft whole-wheat roll.
|Prep Time:||30 minutes|
|Ready in:||1 3/4 hours|
|Yield:||8 servings, 1 cup each|
|Ease of Prep:||Easy|
|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|
- 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.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||227 cal||Carbohydrate Servings:||1/2|
|Carbohydrates:||10 g||Dietary Fiber:||1 g||Cholesterol:||70 mg|
|Fat:||10 g||Sodium:||357 mg||Saturated Fat:||3 g|
|Protein:||25 g||Potassium:||368 mg||Monounsaturated Fat:||2 g|
|Nutrition Bonus:||Selenium (30% daily value).|
|Exchanges:||1/2 fruit, 3 very lean meat, 2 fat|