Published on September 10, 2010
Updated on February 13, 2018
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.
Yield: 8 servings, 1 cup each
Total Time: 1 3/4 hours (including 1 hour chilling time)
Prep Time: 30 minutes
To Make Ahead: 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.
Recipe Ingredients:
Recipe Steps:
Recipe Nutrition:
Per serving: 219 calories; 9 g fat (3 g saturated fat, 2 g mono unsaturated fat); 71 mg cholesterol; 10 g carbohydrates; 25 g protein; 1 g fiber; 372 mg sodium; 354 mg potassium
© 2009 EatingWellInc.com Photo: Ken Burris
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