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Tarragon Chicken Salad On Radicchio

Healthycooking's picture
Ingredients
  New potatoes 12 Ounce, cut into 1 inch cubes
  Boneless skinless chicken breast 1 Pound
  Defatted reduced sodium chicken broth 1 Cup (16 tbs)
  Sliced scallions 1 Cup (16 tbs)
  Seedless red grapes 1 Cup (16 tbs), halved
  Nonfat mayonnaise 1 Cup (16 tbs)
  Dijon mustard 3 Tablespoon
  Lemon juice 2 Tablespoon
  Dried tarragon 2 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
  Lettuce leaves/Radicchio 4
Directions

Place the potatoes in a large saucepan.
Add cold water to cover and bring to a boil over high heat.
Reduce the heat to medium, cover, and cook for 12 to 15 minutes, or until tender when tested with a sharp knife.
Drain, transfer to a large bowl, and refrigerate for 1 hour, or until cool.
Place the chicken in a single layer in a glass pie plate.
Add the broth.
Cover with vented plastic wrap and microwave on high power for a total of 10 minutes, or until the chicken is no longer pink in the center when tested with a sharp knife; turn the chicken after 5 minutes.
Set aside until cool enough to handle.
Gut the chicken into 1" cubes and add to the bowl with the potatoes.
Add the scallions and grapes.
Toss to mix.
In a small bowl, whisk together the mayonnaise, mustard, lemon juice, and tarragon.
Season with the salt and pepper.
Pour over the chicken mixture and toss to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Kids, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
25 Minutes
Ready In: 
85 Minutes
Servings: 
4

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