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.
- 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 the oven to 450 degrees F.
Arrange the chicken in a glass baking dish large enough to hold it in a single layer. Pour the 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, 30-35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard the broth or save for another use).
Meanwhile, spread the walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.
Stir the sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add the celery, grapes, chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
227 calories; 10g total fat; 3g total saturated fat; 70mg cholesterol; 357mg sodium; 10g carbohydrates; 1g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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