Chicken Salad with Walnuts

By Somoca

Ingredients
  • 5 pounds skinless, boneless chicken breasts

  • ¾ cup non-fat sour cream

  • ¾ cup non-fat mayonnaise

  • 2 tablespoons white wine vinegar

  • 4 celery ribs, cut into small dice

  • ½ cup walnuts

  • ¼ cup chopped fresh tarragon

  • freshly ground pepper

  • 1 tsp salt

  • extra tarragon for garnish

Directions
  1. Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut (or shred) into bite-sized pieces.

  2. In a small bowl, combine the sour cream, mayonnaise, and vinegar.

  3. Combine the chicken and dressing. (Can be made ahead and refrigerated to this point one day in advance.)

  4. Before serving, add the celery, walnuts, tarragon, salt, and pepper to taste


Nutritional Facts

Servings
12
Calories
271
Protein
46 g
Total Fat
6g
Carbohydrates
7 g
Dietary Fiber
1 g
Cholesterol
111 mg
Sodium
253 mg

side dish chicken/poultry chicken salad