Creamy Tarragon Chicken Salad

6 Ratings
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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.

Katie Webster
Source: EatingWell Magazine, August/September 2006

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Recipe Summary test

total:
1 hr 45 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size:
1 cup
Per Serving:
241 calories; protein 25.1g; carbohydrates 11.1g; dietary fiber 0.9g; sugars 5.5g; fat 10.6g; saturated fat 3g; cholesterol 74.2mg; vitamin a iu 252.3IU; vitamin c 2.2mg; folate 20mcg; calcium 55.9mg; iron 1.3mg; magnesium 37mg; potassium 385.2mg; sodium 424.5mg; thiamin 0.1mg.
Exchanges:

1/2 fruit, 3 lean meat, 2 fat
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