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.