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Low-Fat Tarragon Chicken Salad

Total Time

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


6 servings

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Just before serving, spoon the chicken mixture onto the center of a serving plate. Arrange bean mixture around chicken mixture.

Nutrition Facts

1-1/2 cups: 268 calories, 7g fat (3g saturated fat), 87mg cholesterol, 428mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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