Low-Fat Tarragon Chicken Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This attractive salad was a big hit at a summer party last year, shares Janet Holowczak of South Windsor, Connecticut. Ingredients:
1/2 cup white wine or chicken broth |
2 tablespoons chopped onion |
1 garlic clove, minced |
4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/2 cup reduced-fat sour cream |
1/4 cup reduced-fat plain yogurt |
2 tablespoons fat-free mayonnaise |
4 cups cubed cooked chicken breast |
1/2 small red onion, cut into thin strips |
2 cups water |
3/4 pound red potatoes, cut into 3/4-inch chunks |
1 pound fresh green beans, cut into 2-inch pieces |
1-1/2 teaspoons olive oil |
Directions:
1. In a small saucepan, bring the wine or broth, onion, garlic, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper to a boil. Boil and stir for 7-9 minutes or until liquid is evaporated.
2. In a large bowl, combine the sour cream, yogurt, mayonnaise and tarragon mixture. Add chicken and onion; toss to coat. Chill for at least 2 hours.
3. In a large nonstick saucepan, bring the water to a boil. Add potatoes. Reduce heat; cover and simmer for 5 minutes. Add beans. Cover and simmer 6-9 minutes longer or until potatoes are tender.
4. Drain and place in a large bowl. Drizzle with oil and sprinkle with remaining salt and pepper; toss gently to coat. Chill for at least 2 hours.
5. Just before serving, spoon the chicken mixture onto the center of a serving plate. Arrange bean mixture around chicken mixture. Yield: 6 servings.
|
|