Nutrition Facts

Serving Size½ of recipe
Total Fat13 g
Saturated Fat2.5 g
Sodium481 mg
Total Carbohydrate13 g
Dietary Fiber2.5 g
Protein17 g

Servings and Times


Ingredients and Preparation

Boneless, skinless chicken breast½ pound
Reduced-sodium chicken broth½ cup
Chopped walnuts2 tablespoons
Reduced-fat sour cream2 tablespoons
Reduced-fat mayonnaise2 tablespoons
Dried tarragon1 teaspoon
Salt¼ teaspoon
Freshly ground pepper to taste
Celery stalk, diced1
Red seedless grapes, halved½ cup
Romaine lettuce, chopped2 cups
  1. Directions
  2. Preheat oven to 450°F.
  3. 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.
  4. 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.