Recipe Details

Chicken Tarragon Salad

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Number of Servings: 6

Serving Size: 1 cup

Cook up a whole chicken or some breasts to keep on hand for making chicken salads. For a fresh-tasting salad, use cooked chicken that has been in your refrigerator for just 2 or 3 days.

Name: Amount:
Salad
cooked, cubed chicken breasts 3 cups
sliced celery 1 cup
diced onion 1 cup
diced zucchini, unpeeled 0.50 cup
Dressing
fat-free mayonnaise 0.75 cup
fat-free sour cream 2 Tbsp
minced tarragon 2 Tbsp
minced parsley 1 Tbsp
Fresh ground pepper to taste
1:

Combine all salad ingredients.

 2:

Combine all dressing ingredients in a small bowl and whisk together until smooth.

 3:

Toss the dressing with the salad and serve.
Nutritional Information (per serving)
Calories 156
Calories from Fat 24
Total Fat 3g
Saturated Fat 0g
Cholesterol 60mg
Sodium 288mg
Potassium n/a
Carbohydrates 8g
Dietary Fiber 1g
Sugars 4g
Protein 23g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Carbohydrate 3 Very Lean Meat
For More Recipes:
More Diabetic Meals In 30 Minutes - Or Less! book cover

More Diabetic Meals In 30 Minutes - Or Less!

Robyn Webb, MS

Robyn Webb has whipped up more than 140 recipes you can zip together in minutes:Blueberries Chantilly in 10 minutesGrilled Turkey with Garlic Sauce in 10 minutesAngel Hair Pasta with Tomato Seafood Cream Sauce in 15 minutes.

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