Creamy Tarragon Chicken Salad

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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  
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




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.
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.


Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
Yield:  8 Servings

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