Nutrition Facts| Serving Size | ½ of recipe | | Calories | 228 | | Total Fat | 13 g | | Saturated Fat | 2.5 g | | Sodium | 481 mg | | Total Carbohydrate | 13 g | | Dietary Fiber | 2.5 g | | Protein | 17 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Boneless, skinless chicken breast | ½ pound | | Reduced-sodium chicken broth | ½ cup | | Chopped walnuts | 2 tablespoons | | Reduced-fat sour cream | 2 tablespoons | | Reduced-fat mayonnaise | 2 tablespoons | | Dried tarragon | 1 teaspoon | | Salt | ¼ teaspoon | | Freshly ground pepper to taste | | Celery stalk, diced | 1 | | Red seedless grapes, halved | ½ cup | | Romaine lettuce, chopped | 2 cups |
Directions - Preheat oven to 450°F.
- Place chicken in a small baking dish and pour broth over chicken. Bake chicken about 30 minutes, until cooked through. Transfer to cutting board, let cool slightly, then cut into ½-inch cubes. Set aside.
- Meanwhile, combine walnuts, celery, grapes, sour cream, mayonnaise, tarragon, salt, and pepper in a large bowl. Toss chicken with walnut mixture and refrigerate at least 1 hour. Serve chicken salad over beds of lettuce.
Exchanges
3 very lean meats; 2 fats; 1 vegetable Side Suggestions: Crusty Bread (Italian or French) |