Directions:
- In a medium saucepan, bring water, juice of 1 lemon and 1/2 teaspoon tarragon to a boil over medium heat.
- Add chicken, cover and simmer until chicken is
- Done (about 10 minutes.)
- Remove chicken from skillet, cool 15 minutes, cover and refrigerate until chilled.
- Combine remaining lemon juice, and zest, remaining tarragon, oil, sugar and nuteg in a small bowl; whisk until blended.
- Cover and refrigerate for several hours.
- To serve, arrange chilled chicken and grapes over bed of lettuce. Top with vinaigrette and cheese.
- Yield: 4 servings
- I’d throw in a little parsley!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.31 Kcal (2233 kJ) | ||
| Calories from fat | 313 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.78g | 54% | |
|---|---|---|---|
| Cholesterol | 59.1mg | 20% | |
| Sodium | 773mg | 32% | |
| Potassium | 472.74mg | 10% | |
| Total Carbs | 38.4g | 13% | |
| Sugars | 17.9g | 72% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 20.16g | 40% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 128.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 108.38 Kcal (454 kJ) | ||
| Calories from fat | 63.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 54% | |
|---|---|---|---|
| Cholesterol | 12.01mg | 20% | |
| Sodium | 157.09mg | 32% | |
| Potassium | 96.07mg | 10% | |
| Total Carbs | 7.8g | 13% | |
| Sugars | 3.64g | 72% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 4.1g | 40% | |
| Vitamin C | 0.9mg | 8% | |
| Iron | 0.3mg | 7% | |
| Calcium | 26.1mg | 13% | |
* 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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