Directions:
- Heat grill. Salt and pepper chicken breasts. Grill about 20-30 minutes until skin is crisp and meat is no longer pink, set aside.
- Meanwhile, in a large bowl, add chopped celery, onion, scallions and grapes. Combine.
- When chicken is cool enough to handle, peel off skin, remove meat from bone and chop into 1 inch cubes. Add to celery mixture.
- Add mayonnaise and stir to coat evenly. Add tarragon and walnuts and gently toss once again.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.37 Kcal (1777 kJ) | ||
| Calories from fat | 263.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.24g | 45% | |
|---|---|---|---|
| Cholesterol | 104.85mg | 35% | |
| Sodium | 711.54mg | 30% | |
| Potassium | 471.57mg | 10% | |
| Total Carbs | 15.44g | 5% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 27.16g | 54% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 1.8mg | 10% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 237.59 Kcal (995 kJ) | ||
| Calories from fat | 147.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.37g | 45% | |
|---|---|---|---|
| Cholesterol | 58.7mg | 35% | |
| Sodium | 398.37mg | 30% | |
| Potassium | 264.01mg | 10% | |
| Total Carbs | 8.64g | 5% | |
| Sugars | 2.23g | 16% | |
| Dietary Fiber | 1.3g | 9% | |
| Protein | 15.2g | 54% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 1mg | 10% | |
| Calcium | 35.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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