Creamy Tarragon and Lemon Chicken Salad
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Creamy Tarragon and Lemon Chicken Salad calories by ingredient
Introduction
I like it with apples on the side, but some may choose to put apples in it. I like it with apples on the side, but some may choose to put apples in it.Number of Servings: 9
Ingredients
-
3 chicken breasts
1 TBSP salt (to season water)
6 cups of water
2 cloves garlic, diced fine
1 TBSP dried tarragon plus 2 tsp dried tarragon
1/2 cup diced vidalia onion
1/2 cup frozen peas, thawed
1/2 cup celery diced
4 tsp red wine vinegar
juice of 1 lemon
4 TBSP Kraft Olive Oil Mayo
2 TBSP pepper, divided
Directions
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.