Creamy Tarragon Chicken Salad is delicious and fresh. You can mund this creamy and satisfying chicken salad on a bed of salad greens or scoop onto a soft whole-wheat roll. To make this Creamy Tarragon Chicken Salad, you need 30 minutes active time, 1 hour 45 minutes total time. This Creamy Tarragon Chicken Salad is for 8 servings, 1 cup each.
Ingredients:
- 1/2 cup reduced-fat mayonnaise
- 1 tablespoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups diced celery
- 1 1/2 cups halved red seedless grapes
- 2 pounds boneless, skinless chicken breasts, trimmed of fat
- 1 cup reduced-sodium chicken broth
- 1/3 cup walnuts, chopped
- 2/3 cup reduced-fat sour cream
Directions:
- Preheat oven to 450 degrees F.
- Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 degrees F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use).
- Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.
- Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.
Tips: Bake the chicken (Steps 1-2) and refrigerate for up to 2 days. Cover and refrigerate the salad for up to 1 day; add the nuts just before serving.
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