Chicken Salad with Walnuts

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Contributed by Catsrecipes Y-Group

  • makes 12 servings



  1. Poach the chicken breasts in simmering broth until cooked through, about 15 minutes.
  2. Drain, cool, and cut into bite-sized pieces.
  3. In a small bowl, combine the sour cream, mayonnaise and vinegar.
  4. Combine the chicken and dressing. (can be made ahead and refrigerated to this point 1 day in advance).
  5. Before serving, add the celery, walnuts, tarragon and pepper to taste.
  6. Place mixture in a large serving bowl.
  7. Garnish with tarragon.

Nutritional information

Per ½-cup serving:

  • 271 calories (19% calories from fat) | 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, ½ carbohydrate (bread/starch)