Chicken Salad

Serves 12

Ingredients

  • 5 pounds boneless, skinless chicken breasts
  • ¾ cup non-fat sour cream
  • ¾ cup non-fat mayonnaise
  • 2 tbsp white wine vinegar
  • 4 medium celery sticks, cut into small slices
  • ½ cup walnuts, chopped
  • ¼ cup chopped fresh tarragon
  • Dash of freshly ground pepper
  • Dash of salt
  • Extra tarragon for garnish

Preparation

  1. Poach the chicken breasts in simmering water or broth until thoroughly cooked, for about 15 minutes.
  2. Drain, cool, and cut/shred chicken into bite-sized pieces.
  3. In a small bowl, combine the sour cream, mayonnaise, and vinegar.
    Add the chicken and stir until evenly coated.
  4. Before serving, add the celery, walnuts, tarragon, salt, and pepper to taste. Stir until evenly mixed.

Nutritional Information per Serving

  • 271 Calories
  • 46 g Protein
  • 6 g Fat
  • 7 g Carbohydrates
  • 111 mg Cholesterol

Source: Diabetic Lifestyle

Photo Source: Lara604 / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Salad

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