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Creamy Tarragon Chicken Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
  8 servings, 1 cup each
Mound this creamy and satisfying chicken salad on a bed of salad greens or scoop onto a soft whole-wheat roll.

Make Ahead Tip: 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.
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
Creamy Tarragon Chicken Salad Recipe at Cooking.com
DIRECTIONS
Preheat oven to 450 degrees 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 degrees 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Picnic Perfect: Chicken Salads
Nutrition Facts per Serving
Yield:   8 servings, 1 cup each
Calories: 227
Fat. Total: 10g
Protein: 25g
Carbohydrates, Total: 10g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 70mg
Sodium: 357mg
% Cal. from Fat: 40%
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