Creamy Tarragon Chicken Salad

1 1/2 hours Prep: 10 minutes Cook: 30 minutes

275 calories per serving view nutrition facts

happyzhangbo

8 servings suggest servings

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Ingredients

2	pounds	chicken breast halves, boneless and skinless	trimmed of fat
1	cup	chicken broth, low salt
1/3	cup	walnuts	chopped
2/3	cup	sour cream, non-fat
1/2	cup	mayonnaise, fat free
1	tablespoon	tarragon	dried
1/2	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground
1 1/2	cups	celery	diced
1 1/2	cups	grapes, seedless	red, halved

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.

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Nutrition Facts

Serving Size 217g

Amount per Serving

Calories 275 32% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 104mg	35%
Sodium 265mg	11%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	4%
Sugars 5.0g
Protein 38.0g	76%