Creamy Tarragon and Lemon Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 chicken breasts1 TBSP salt (to season water)6 cups of water2 cloves garlic, diced fine1 TBSP dried tarragon plus 2 tsp dried tarragon1/2 cup diced vidalia onion1/2 cup frozen peas, thawed1/2 cup celery diced4 tsp red wine vinegarjuice of 1 lemon4 TBSP Kraft Olive Oil Mayo2 TBSP pepper, divided
1. Add water to a large stock pot, along with 1 TBSP pepper, garlic, salt, TBSP of tarragon and half of lemon juice.
2. Cut chicken breasts into quarters and add to water, once the water has come to a boil. Boil chicken for 10-15 minutes, checking around 8 minutes to see if it is done.
3. Meanwhile, prepare all veggies and toss them into a bowl.
4. When chicken is done, remove it and allow to cool for a few minutes. Reserve 3 TBSP broth and save the rest for another use.
5. When chicken has cooled, add it to the veggie mixture and toss well.
6. In a separate bowl, combine other half of lemon juice, broth, red wine vinegar, mayo, rest of pepper and tarragon. 7. Stir mixture until well blended and fold sauce into the chicken and veggies. Chill for 30 minutes before serving.
I like to serve this on a bed of lettuce, with some apples and walnuts. Some might prefer to add these ingredients into the salad, but they are not a part of the total calorie count.
Serving Size: 2/3 cup
Number of Servings: 9
Recipe submitted by SparkPeople user HAPPYLEIGH1.
2. Cut chicken breasts into quarters and add to water, once the water has come to a boil. Boil chicken for 10-15 minutes, checking around 8 minutes to see if it is done.
3. Meanwhile, prepare all veggies and toss them into a bowl.
4. When chicken is done, remove it and allow to cool for a few minutes. Reserve 3 TBSP broth and save the rest for another use.
5. When chicken has cooled, add it to the veggie mixture and toss well.
6. In a separate bowl, combine other half of lemon juice, broth, red wine vinegar, mayo, rest of pepper and tarragon. 7. Stir mixture until well blended and fold sauce into the chicken and veggies. Chill for 30 minutes before serving.
I like to serve this on a bed of lettuce, with some apples and walnuts. Some might prefer to add these ingredients into the salad, but they are not a part of the total calorie count.
Serving Size: 2/3 cup
Number of Servings: 9
Recipe submitted by SparkPeople user HAPPYLEIGH1.
Nutritional Info Amount Per Serving
- Calories: 121.7
- Total Fat: 2.8 g
- Cholesterol: 48.2 mg
- Sodium: 136.4 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.6 g
- Protein: 18.9 g
Member Reviews