In a large bowl, combine sour cream, mayonnaise and tarragon. Add chicken and cantaloupe and you have Tarragon Chicken Salad. Below we have a tasty and healthful Curry Chicken Salad.
3/4 cup low-fat sour cream
1/4 cup low-fat mayonnaise
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
3 to 4 cups cooked chopped chicken from a rotisserie chicken
2 cups cantaloupe cubes (see note)
Red leaf lettuce
1/4 cup walnuts (optional)
In a large bowl, combine sour cream, mayonnaise and tarragon.
Add chicken and cantaloupe and toss to coat.
Line serving platter with lettuce. Spoon salad over lettuce. Sprinkle with walnuts.
Note: Use honeydew or other melon if you prefer.
Serving size: 1 serving
Calories: 281; Total Fat: 12g; Cholesterol: 78mg; Sodium: 901mg; Carbohydrates: 18g; Fiber: 1g; Protein: 29g
Curried Chicken Salad
Curried Chicken Salad blends cooked chicken breasts and curry for a tasty low fat salad you can whip up in a snap.
1/2 cup low fat mayonnaise
1/4 cup store-bought mango chutney
1 teaspoon curry powder
2 cups cooked chicken breast chunks
1 cored, chopped unpeeled apple
1-cup halved seedless green grapes
1/4 cup minced red onion
1/4 cup chopped walnuts
In medium bowl, mix together until well-blended low fat mayonnaise, store-bought mango chutney and curry powder.
Add cooked chicken breast chunks (or one 12-ounce can), the cored, chopped, unpeeled apple, halved seedless green grapes, minced red onion and chopped walnuts.
Toss gently to mix and coat. Spoon onto a bed of salad greens.
Serve with suggestions: Fresh asparagus and breadsticks.
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