Thursday: Chicken-Tarragon Salad

Recipe adapted from Sandra Lee Semi-Homemade Cooking Made Light

Personal Note: Salads just aren’t for us to begrudgingly order at restaurants. We can begrudgingly make them at home. I’m only kidding; salads can be a delicious at-home dinner especially on a hot day. Which if you’re in Texas, it’s still hot and it’s cramping my fall style. I’ll be honest; this is a more advance pallet taste. Tarragon has a tasty flavor, but I don’t think young tongues and close-minded people would appreciate. But, SmithCale really enjoyed it!

Plan of Attack:

1. Prepare dressing

2. Mix chicken Salad

3. Toss and Eat

Ingredients for 4 servings:

Dressing:

½ C fat-free mayo

¼ C plain yogurt

2 tsp tarragon

1 tsp poppy seeds

Salad:

2 pouches (7 oz each) chuck chicken breast meat, rinsed and drained *

1 C seedless red grapes cut in half

2 ribs celery, chopped

¼ C chopped walnuts

6 C packaged spring mix lettuce (or mix of your choice)

¼ C chopped red onion (I used green onions that were just as yummy)

Instructions:

1. In a small bowl mix mayo, yogurt, tarragon and poppy seeds; set aside
2. In a medium bowl combine chicken, grapes, onion and celery. Set aside 1 tbsp of walnuts. Add remaining walnuts to chicken. Pour ½ C dressing over mixture and stir to combine
3. In a large bowl, toss lettuce with remaining dressing. Divide amount 4 plates. Divide chicken mixture among plates.
4. Sprinkle with reserved walnuts
5. Enjoy!

Nutritional Info:

Calories 232

Fat 7g total fat (1g saturated)

Protein 27g

Carbohydrates 17g

Fiber 2g

Cholesterol 53mg

Sodium 571mg

*Option*

Remember that chicken I made earlier in the week? Yep, that’s still making my life easier by using that.