Chicken Salad with Walnuts

By sexyswamprat

  • 5 pounds (2,400 g) skinless, boneless chicken breasts

  • 3/4 cup (150 g) nonfat sour cream

  • 3/4 cup (150 g) nonfat mayonnaise

  • 2 tablespoons (30 ml) white wine vinegar

  • 4 celery ribs, strings removed, and cut into small dice

  • 1/2 cup (75 g) walnuts

  • 1/4 cup (12 g) chopped fresh tarragon

  • freshly grated pepper

  • extra tarragon for garnish

  1. Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut 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 1 day in advance.)

  4. Before serving, add the celery, walnuts, tarragon and pepper to taste. Place mixture in a large serving bowl. Garnish with tarragon.

Nutritional Facts

Per 1/2-cup serving
271 calories
46 g protein
6 g total fat (0.9 g saturated fat)
7 g carbohydrates
1 g dietary fiber
111 mg cholesterol
253 mg sodium
Diabetic exchanges
6 very lean protein
1/2 carbohydrate (bread/starch)

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