Ingredients Jump to Instructions ↓

  1. 2 pounds boneless, skinless chicken breast, trimmed

  2. 1 cup reduced-sodium chicken broth

  3. 1/3 cup walnuts, chopped

  4. 2/3 cup reduced-fat sour cream

  5. 1/2 cup low-fat mayonnaise

  6. 1 tablespoon dried tarragon

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon freshly ground pepper

  9. 1 1/2 cups diced celery

  10. 1 1/2 cups halved red seedless grapes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170°F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.) Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6minutes. Let cool. Stir sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.


Send feedback