Serving Size ½ of recipe
Total Fat 13 g
Saturated Fat 2.5 g
Sodium 481 mg
Total Carbohydrate 13 g
Dietary Fiber 2.5 g
Protein 17 g
Ingredients and Preparation
Boneless, skinless chicken breast ½ pound
Reduced-sodium chicken broth ½ cup
Chopped walnuts 2 tablespoons
Reduced-fat sour cream 2 tablespoons
Reduced-fat mayonnaise 2 tablespoons
Dried tarragon 1 teaspoon
Salt ¼ teaspoon
Freshly ground pepper to taste
Celery stalk, diced 1
Red seedless grapes, halved ½ cup
Romaine lettuce, chopped 2 cups
- Preheat oven to 450°F.
- Place chicken in a small baking dish and pour broth over chicken. Bake chicken about 30 minutes, until cooked through. Transfer to cutting board, let cool slightly, then cut into ½-inch cubes. Set aside.
- Meanwhile, combine walnuts, celery, grapes, sour cream, mayonnaise, tarragon, salt, and pepper in a large bowl. Toss chicken with walnut mixture and refrigerate at least 1 hour. Serve chicken salad over beds of lettuce.