SMART SUBSTITUTION Mayonnaise—and the fat and calories that it imparts to chicken salads—is replaced by a vinaigrette in this slimmed-down version; using only poached breast meat also helps.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place chicken in a large, deep straight-sided skillet or heavy pot. Add enough water to just cover chicken, and bring to a boil. Season with salt, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.
Step 2
With two forks, shred chicken. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 355
Step 5
Fat: 16.2g (2.6g Saturated Fat)
Step 6
Protein: 47.3g
Step 7
Carbohydrates: 3g
Step 8
Fiber: 1.4g
