Chicken Tarragon Salad (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/2 cup non-fat mayonnaise (recommended: best foods) |
1/4 cup non-fat plain yogurt (recommended: horizon) |
1 teaspoon poppy seeds (recommended: mccormick) |
1 teaspoon finely chopped fresh tarragon leaves |
2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: tyson) |
1 cup red seedless grapes, cut in 1/2 |
2 ribs celery, chopped |
1/4 cup chopped walnuts and/or pecans (recommended: planters) |
6 cups spring mix lettuce (recommended: ready pac) |
Directions:
1. In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.
2. In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.
3. Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss.
4. Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken. Serve with remaining dressing on the side.
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