|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||2.5 g|
|Total Carbohydrate||13 g|
|Dietary Fiber||2.5 g|
|Boneless, skinless chicken breast||½ pound|
|Reduced-sodium chicken broth||½ cup|
|Chopped walnuts||2 tablespoons|
|Reduced-fat sour cream||2 tablespoons|
|Reduced-fat mayonnaise||2 tablespoons|
|Dried tarragon||1 teaspoon|
|Freshly ground pepper to taste|
|Celery stalk, diced||1|
|Red seedless grapes, halved||½ cup|
|Romaine lettuce, chopped||2 cups|
- Preheat oven to 450°F.
- Place chicken in a small baking dish and pour broth over chicken. Bake chicken about 30 minutes, until cooked through. Transfer to cutting board, let cool slightly, then cut into ½-inch cubes. Set aside.
- Meanwhile, combine walnuts, celery, grapes, sour cream, mayonnaise, tarragon, salt, and pepper in a large bowl. Toss chicken with walnut mixture and refrigerate at least 1 hour. Serve chicken salad over beds of lettuce.
3 very lean meats; 2 fats; 1 vegetable
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