Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad. Oven-poaching the chicken in broth intensifies its flavor and keeps it moist and succulent. Combined with sweet grapes and aromatic tarragon, this is an elegant version of chicken salad that's wonderful on a bed of mixed greens or a sandwich with nutty whole-grain bread. Source: EatingWell Magazine, August/September 2006

Katie Webster
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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 in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

241 calories; total fat 10.6g 16% DV; saturated fat 3g; cholesterol 74mg 25% DV; sodium 425mg 17% DV; potassium 385mg 11% DV; carbohydrates 11.1g 4% DV; fiber 0.9g 4% DV; sugar 5g; protein 25.1g 50% DV; exchange other carbs 1; vitamin a iu 252IU; vitamin c 2mg; folate 20mcg; calcium 56mg; iron 1mg; magnesium 37mg; thiaminmg.

Reviews (12)

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12 Ratings
  • 5 star values: 0
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/11/2013
This is absolutely gorgeous Wonderfully light and fresh tasting have made over & over again I would recommend to.anyone Read More
Rating: 4 stars
09/04/2012
Fantastic:) I made this chicken salad without adding grapes. Served on croissants--what a slice of heaven:) Pros: Creamy flavorful juicy chicken Cons: Takes a bit of prep Read More
Rating: 4 stars
06/26/2012
Excellent Recipe I made this recipe to eat for lunch at work because I was spending way too much money eating out. This chicken salad tastes just as good if not better than what I get at fancy sandwich shops and it looks pretty too. It tastes much better when it is refrigerated overnight. The flavor from the tarragon is not as strong the next day Pros: Easy to prepare tastes good Read More
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Rating: 4 stars
10/31/2011
Being in the mood for a chicken salad sandwich this looked delish. Yet I was a little dissapointed. the tarragon is a little to overwhelming for my taste next time I would use less. The idea of using baked chicken was the best part as the chicken was more savory. It needs something though to give it a kick. Maybe apples? something sweet. Read More
Rating: 4 stars
10/31/2011
I love this chicken salad recipe. I agree with the previous review that the tarragon is a little overpowering (and I chose this recipe from the other chicken salad recipes because I love tarragon). I use fresh tarragon and a bit less than called for. To make this really fast I buy grilled chicken from my grocery store deli then it's just chopping and mixing. I also cut back on the amount of "dressing" since I don't like mine so mayonnaise-y. Read More
Rating: 4 stars
10/30/2011
This was fantastic! I used non-fat sour cream instead of the reduced fat fresh tarragon instead of dried green grapes instead of red (I only had green) and chopped almonds instead of walnuts cause I didn't have any and I had ran across an almost identical recipe that used them instead as well. I also grilled the chicked soaking it in the chicken broth for a few minutes on each side before cooking it and I added some onion for some extra flavor. Delicious! Will definitely be making it again! Jennifer smithtown NY Read More
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Rating: 4 stars
10/30/2011
I won't make this again. I didn't like the tarragon/grape/walnut combination and the chicken was bland. If I made it again I would use breast and thigh chicken meat and sub out the tarragon for something lighter like cilantro or even just parsley. Melissa quakertown PA Read More
Rating: 4 stars
10/30/2011
Fantastic recipe but using only one cup of chicken broth can make the breast tops dry--and tender moist chicken is key to this recipe. Either brine the breasts for an hour before cooking or feel free to use a lot more broth and poach. I do the latter until the breasts are nearly covered and then I'll turn the breasts sometimes too depending on how they're looking. I substitue or mix pecans in as well and make a few extra to use as garnish on the top. They're nice and crunchy that way! Jim Stark Milwaukee WI Read More
Rating: 4 stars
10/30/2011
Excellent recipe! Try to make all the ingredients close to the same size (chicken celery and walnuts). I did not chop the walnuts used walnut pieces instead. I loved the flavor. My husband had no idea it was a lower fat recipe. It is easy to double or triple for a large group of people. This is a keeper! Lauren Middleboro MA Read More
Rating: 4 stars
10/30/2011
I made chicken salad sandwiches for a bridal shower with this recipe. They were a big hit and everyone was asking for the recipe. Melissa fort wayne IN Read More
Rating: 4 stars
10/29/2011
I made this dish because it sounded good then I found out it was good for me too!! I didn't tell my husband it was low cal and he can't stop raving about it! Read More
Rating: 4 stars
10/29/2011
Too Much Tarragon! Over all this is a good recipe. However I agree that the tarragon was a little too strong and I love tarragon. I used fresh and usually you need to add more of the fresh than the dried but not in this recipe. I also used dried cranberries because I wanted to make it a day ahead and thought the fresh grapes might not keep. That worked very well. Read More