Creamy Tarragon Chicken Salad

By John Crowley

  • 2 pounds boneless, skinless chicken breasts, trimmed of fat

  • 1 cup reduced sodium chicken broth

  • 1/3 cup walnuts, chopped

  • 2/3 cup reduced-fat sour cream

  • 1/2 cup reduced-fat mayonnaise

  • 1 tablespoon dried tarragon

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1 1/2 cups diced celery

  • 1 1/2 cups halved red seedless grapes

  1. Preheat oven to 450 degrees F.

  2. 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 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.)

  3. 3. Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.

  4. 4. Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.

Nutritional Facts

* Calories
264 kcal
* Carbohydrates
9 g
* Dietary Fiber
1 g
* Fat
14 g
* Protein
25 g
* Sugars
5 g

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