Chicken Salad with Walnuts
(makes 12 servings)
5 pounds (2,400 g) skinless, boneless chicken breasts
3/4 cup (150 g) nonfat sour cream
3/4 cup (150 g) nonfat mayonnaise
2 tablespoons (30 ml) white wine vinegar
4 celery ribs, strings removed, and cut into small dice
1/2 cup (75 g) walnuts
1/4 cup (12 g) chopped fresh tarragon
freshly grated pepper
extra tarragon for garnish
1.. Poach the chicken breasts in simmering broth until cooked
through, about 15 minutes. Drain, cool, and cut into bite-sized
pieces.
2.. In a small bowl, combine the sour cream, mayonnaise and
vinegar.
3.. Combine the chicken and dressing. (Can be made ahead and
refrigerated to this point 1 day in advance.)
4.. Before serving, add the celery, walnuts, tarragon and pepper to
taste. Place mixture in a large serving bowl. Garnish with tarragon.
Per 1/2-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, 1/2 carbohydrate
(bread/starch)
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