Healthy Chicken Tarragon Salad Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time15 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Skinless boneless chicken breast halves1 1⁄2 Pound, pounded (4 In Number)
 Chicken stock2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Dried tarragon3 Teaspoon
 Apples2 , cored and diced
 Celery stalks2 , diced
 Red onion1 Large, chopped
 Plain non-fat yogurt1 Cup (16 tbs)
 Olive oil/Canola oil2 Tablespoon
 Lemon juice2 Tablespoon
 Red leaf lettuce2 Cup (32 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 424 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 102.3 mg

Sodium 429.1 mg17.9%

Total Carbohydrates 29 g9.6%

Dietary Fiber 4.7 g18.7%

Sugars 18.9 g

Protein 51 g101.3%

Vitamin A 50.1% Vitamin C 38%

Calcium 17% Iron 17.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Using a pair of kitchen scissors or a meat knife, trim the excess fat from the chicken.
2. In a skillet, combine stock, water, and 2 teaspoons tarragon.
3. Bring the liquid to a boil over moderate heat and add the chicken.
4. Cover and poach the chicken for 15 minutes, until tender.
5. Using a slotted spoon, remove the chicken onto a plate and allow it to cool.
6. Dice the chicken into bite-size pieces and add to a large bowl.
7. Add the apples, celery, and onion to the chicken.
8. To make the dressing, in a small bowl, combine the yogurt, oil, lemon juice, remaining tarragon, salt, and pepper.
9. Use a fork to whisk the ingredients until well amalgamated.
10. Pour the dressing over the salad and gently toss to coat.
11. Cover the bowl with cling film and chill for 1 hour.

SERVING
12. Serve the cold chicken salad on a bed of the lettuce.
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