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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary. Ingredients:
3 cups cubed, cooked chicken meat |
1 1/2 cups chopped celery |
1/4 cup chopped fresh chives |
1/2 cup plain low-fat yogurt |
1/4 cup reduced fat sour cream |
1 1/2 teaspoons dried tarragon |
2 tablespoons blanched slivered almonds |
salt and pepper to taste |
Directions:
1. In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
2. Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.
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