Good-bye deli. This chicken salad — tangy with lemon and yogurt, savory with mustard and tarragon, crunchy with omega-3-rich walnuts — definitely takes the lunchtime staple uptown. Plus you'll never miss the extra fat most chicken salads pack. Serve it up over mixed baby greens for an elegant supper, in a sandwich or wrap for lunch.
Ingredients
- 2 boneless, skinless chicken breast halves, tenders removed (about 5 oz each)
- ¼ cup lowfat yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 medium stalk celery, thinly sliced
- ½ cup shredded carrots
- 2 Tbsp finely chopped red onion
- 1 Tbsp finely chopped fresh tarragon
- Salt and pepper
- ¼ cup chopped walnuts, if desired
Instructions
- Place chicken breasts in a medium saucepan, add water to cover. Place over high heat; bring to a boil. Skim off any scum that forms. Reduce heat; simmer 10 minutes. Remove pan from heat; allow chicken to cool in cooking liquid for 45 minutes.
- In medium bowl, combine yogurt, mayonnaise, lemon juice, and mustard. Shred chicken into bite-sized pieces; add to bowl, along with celery, carrots, onion, and tarragon. Season with salt and pepper. Garnish with walnuts, if desired.
Make Ahead: Salad can be made 1 day ahead. Refrigerate, tightly covered.
Makes 2 cups
Nutritional Information
- 1 cup serving = 455 calories
- Protein: 1 serving
- Green/yellow vegetables: 1 serving
- Fat: some
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