Low-Fat Tarragon Chicken Salad Recipe

Low-Fat Tarragon Chicken Salad Recipe photo by Taste of Home

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"This attractive salad was a big hit at a summer party last year," shares Janet Holowczak of South Windsor, Connecticut.

This recipe is:

Healthy

Diabetic Friendly

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Low-Fat Tarragon Chicken Salad Recipe

Prep: 15 min. Cook: 25 min. + chilling

Yield: 6 Servings

15 25 40

Ingredients

1/2 cup white wine or chicken broth
2 tablespoons chopped onion
1 garlic clove, minced
4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup reduced-fat sour cream
1/4 cup reduced-fat plain yogurt
2 tablespoons fat-free mayonnaise
4 cups cubed cooked chicken breast
1/2 small red onion, cut into thin strips
2 cups water
3/4 pound red potatoes, cut into 3/4-inch chunks
1 pound fresh green beans, cut into 2-inch pieces
1-1/2 teaspoons olive oil

Directions

In a small saucepan, bring the wine or broth, onion, garlic, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper to a boil. Boil and stir for 7-9 minutes or until liquid is evaporated.
In a large bowl, combine the sour cream, yogurt, mayonnaise and tarragon mixture. Add chicken and onion; toss to coat. Chill for at least 2 hours.
In a large nonstick saucepan, bring the water to a boil. Add potatoes. Reduce heat; cover and simmer for 5 minutes. Add beans. Cover and simmer 6-9 minutes longer or until potatoes are tender.
Drain and place in a large bowl. Drizzle with oil and sprinkle with remaining salt and pepper; toss gently to coat. Chill for at least 2 hours.
Just before serving, spoon the chicken mixture onto the center of a serving plate. Arrange bean mixture around chicken mixture. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 268 calories, 7 g fat (3 g saturated fat), 87 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Tarragon Chicken Salad in Light & Tasty June/July 2004, p17