Tarragon Chicken Salad On Radicchio
|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|
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.
Calories 278 Calories from Fat 29
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.53 g2.7%
Trans Fat 0 g
Cholesterol 65.8 mg21.9%
Sodium 1078.6 mg44.9%
Total Carbohydrates 34 g11.4%
Dietary Fiber 4.1 g16.4%
Sugars 11.9 g
Protein 30 g59.7%
Vitamin A 56.2% Vitamin C 66%
Calcium 9.2% Iron 15.8%
*Based on a 2000 Calorie diet