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Tarragon Chicken Salad On Radicchio Recipe
|New potatoes||12 Ounce, cut into 1 inch cubes|
|Boneless skinless chicken breast||1 Pound|
|Defatted reduced sodium chicken broth||1 Cup (16 tbs)|
|Sliced scallions||1 Cup (16 tbs)|
|Seedless red grapes||1 Cup (16 tbs), halved|
|Nonfat mayonnaise||1 Cup (16 tbs)|
|Dijon mustard||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dried tarragon||2 Teaspoon|
|Ground black pepper||To Taste|
Calories 278 Calories from Fat 29
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.53 g2.7%
Trans Fat 0 g
Cholesterol 65.8 mg
Sodium 1078.6 mg44.9%
Total Carbohydrates 34 g11.4%
Dietary Fiber 4.1 g16.4%
Sugars 11.9 g
Protein 30 g59.7%
Vitamin A 56.2% Vitamin C 66%
Calcium 9.2% Iron 15.8%
*Based on a 2000 Calorie diet
Add cold water to cover and bring to a boil over high heat.
Reduce the heat to medium, cover, and cook for 12 to 15 minutes, or until tender when tested with a sharp knife.
Drain, transfer to a large bowl, and refrigerate for 1 hour, or until cool.
Place the chicken in a single layer in a glass pie plate.
Add the broth.
Cover with vented plastic wrap and microwave on high power for a total of 10 minutes, or until the chicken is no longer pink in the center when tested with a sharp knife; turn the chicken after 5 minutes.
Set aside until cool enough to handle.
Gut the chicken into 1" cubes and add to the bowl with the potatoes.
Add the scallions and grapes.
Toss to mix.
In a small bowl, whisk together the mayonnaise, mustard, lemon juice, and tarragon.
Season with the salt and pepper.
Pour over the chicken mixture and toss to coat.