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Add a photoServings: 12
Ingredients
- 5 lb (2,400 g) skinless, boneless chicken breasts
- 3/4 c. (150 g) nonfat lowfat sour cream
- 3/4 c. (150 g) nonfat mayonnaise
- 2 Tbsp. (30 ml) white wine vinegar
- 4 x celery ribs, strings removed, and cut into small dice
- 1/2 c. (75 g) walnuts
- 1/4 c. (12 g) minced fresh tarragon freshly grated pepper extra tarragon for garnish
Directions
- Poach the chicken breasts in simmering broth till cooked through, about 15 min. Drain, cold, and cut into bite-sized pcs.
- In a small bowl, combine the lowfat sour cream, mayonnaise and vinegar.
- Combine the chicken and dressing. (Can be made ahead and refrigerated to this point 1 day in advance.)
- Before serving, add in the celery, walnuts, tarragon and pepper to taste. Place mix in a large serving bowl. Garnish with tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 154 | 54% |
| Total Fat 17.48g | 22% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.04g | |
| Cholesterol 79mg | 26% |
| Sodium 174mg | 7% |
| Potassium 395mg | 11% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.82g | 1% |
| Protein 29.22g | 47% |
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