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Tarragon Chicken Salad

SMART SUBSTITUTION Mayonnaise—and the fat and calories that it imparts to chicken salads—is replaced by a vinaigrette in this slimmed-down version; using only poached breast meat also helps.

Recipe information

  • Yield

    serves 4

Ingredients

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1/4 cup white-wine vinegar
1/4 cup olive oil
3 celery stalks, thinly sliced
2 tablespoons chopped fresh tarragon
1 head green-leaf lettuce, leaves separated

Preparation

  1. Step 1

    Place chicken in a large, deep straight-sided skillet or heavy pot. Add enough water to just cover chicken, and bring to a boil. Season with salt, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.

    Step 2

    With two forks, shred chicken. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 355

    Step 5

    Fat: 16.2g (2.6g Saturated Fat)

    Step 6

    Protein: 47.3g

    Step 7

    Carbohydrates: 3g

    Step 8

    Fiber: 1.4g

Everyday Food: Light
TagsSaladChicken BreastChickenPoultryTarragonHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerPoachCookbooks
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