Creamy Tarragon Chicken Salad

Name: Creamy Tarragon Chicken Salad
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; chicken broth, low salt; walnuts; sour cream, non-fat; mayonnaise, fat free; tarragon leaves; salt; black pepper; celery; grapes, seedless

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Yield

8 servings

Prep

10 min

Cook

30 min

Ready

1½ hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient
2	pounds	chicken breast halves, boneless, skinless trimmed of fat
1	cup	chicken broth, low salt
⅓	cup	walnuts chopped
⅔	cup	sour cream, non-fat
½	cup	mayonnaise, fat free
1	tablespoon	tarragon leaves dried
½	teaspoon	salt
½	teaspoon	black pepper freshly ground
1 ½	cups	celery diced
1 ½	cups	grapes, seedless red, halved

Ingredients

Amount	Measure	Ingredient
907.2	g	chicken breast halves, boneless, skinless trimmed of fat
237	ml	chicken broth, low salt
79	ml	walnuts chopped
158	ml	sour cream, non-fat
118	ml	mayonnaise, fat free
15	ml	tarragon leaves dried
2.5	ml	salt
2.5	ml	black pepper freshly ground
355	ml	celery diced
355	ml	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.