CREAMY TARRAGON CHICKEN SALAD
Steps:
- Preparation 1.Preheat oven to 450°F. 2.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.) 3.Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool. 4.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. Nutrition Per serving : 219 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 71 mg Cholesterol; 10 g Carbohydrates; 25 g Protein; 1 g Fiber; 372 mg Sodium; 354 mg Potassium 1/2 Carbohydrate Serving Exchanges: 1/2 fruit, 3 very lean meat, 2 fat Tips & Notes 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.
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JaQuilla Corbin
[email protected]This salad was delicious! I used rotisserie chicken to make it even easier and it turned out great. I will definitely be making this again.
Melanie Habel
[email protected]I made this salad for a picnic and it was a hit! Everyone loved the creamy tarragon dressing and the chicken was cooked to perfection. I will definitely be making this salad again.
Md Sadit Md Sadit
[email protected]This creamy tarragon chicken salad is a must-try! It's so easy to make and the flavors are incredible. I love the combination of tarragon, celery, and red onion. It's the perfect salad for a light lunch or dinner.