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Toasted Almond Chicken Salad
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| FROM: EAT UP SLIM DOWN ANNUAL RECIPES 2006 INGREDIENTS Serves: Prep: 20min Cook: 1hr 0min Total: 1hr 20min | |
| 3 small | chicken breast halves |
| 3 ribs | celery, sliced |
| 1 bunch | chives, finely chopped |
| 1/2 cup | low-fat plain yogurt |
| 1/4 cup | light sour cream |
| 1 1/2 teaspoons | dried tarragon |
| 2 tablespoons | slivered almonds, toasted |
| salt | |
| ground black pepper | |
| 1 bag (10 ounces) | mixed greens |
Alternate
To toast the almonds, place them in a dry skillet over medium-low heat, shaking the pan often, until the almonds are fragrant and slightly browned (2 to 3 minutes). Remove from the heat and stir until the almonds cool slightly and emit a pronounced toasted aroma.
DIRECTIONS
Coat a nonstick skillet with cooking spray and place over medium-high heat. When it's hot, add the chicken and cook for 4 minutes per side, or until the juices run clear. Remove the chicken from the heat and let it rest for at least 10 minutes. When they're cool enough to handle, chop the chicken breasts into small pieces.
In a large bowl, combine the chicken, celery, chives, yogurt, sour cream, and tarragon. Mix lightly.
Cover and refrigerate for at least 1 hour, or up to 24 hours. Add the almonds, and salt and pepper to taste. Serve on a bed of greens.
NUTRITIONAL FACTS PER SERVING
CALORIES 176.9 CAL
FAT 5 G
SATURATED FAT 1.7 G
SODIUM 182.3 MG
CARBOHYDRATES 8.2 G
TOTAL SUGARS 3.2 G
DIETARY FIBER 2.9 G
PROTEIN 25 G
SEE MORE NUTRITIONAL FACTS >
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