Chicken Salad With Potatoes, Green Beans And Tarragon Dressing Recipe

• 1 lb (480 g) skinless, boneless chicken breasts
• 1 lb (480 g) small red potatoes, cooked
• 1/3 lb (180 g) green beans, stem ends pinched, cut into 1 inch pcs, blanched in boiling water to cover for 2 min and liquid removed
• 1 x (4-oz) (120 g) plum tomato, diced tarragon dressing
• 1/4 c. (67 g) fat-free lowfat sour cream
• 1/4 c. (69 g) fat-free mayonnaise
• 2 tsp (10 ml) crushed dry tarragon
• 1 Tbsp. (15ml) white wine vinegar
• 1/2 tsp (2.5ml )salt (optional) freshly grnd pepper, to taste

Directions