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.