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  • Chicken Salad With Potatoes, Green Beans And Tarragon Dressing

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    Chicken Salad With Potatoes, Green Beans And Tarragon Dressing
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb (480 g) skinless, boneless chicken breasts
    • 1 lb (480 g) small red potatoes, cooked
    • 1/3 lb (180 g) green beans, stem ends pinched, cut into 1 inch pcs, blanched in boiling water to cover for 2 min and liquid removed
    • 1 x (4-oz) (120 g) plum tomato, diced tarragon dressing
    • 1/4 c. (67 g) fat-free lowfat sour cream
    • 1/4 c. (69 g) fat-free mayonnaise
    • 2 tsp (10 ml) crushed dry tarragon
    • 1 Tbsp. (15ml) white wine vinegar
    • 1/2 tsp (2.5ml )salt (optional) freshly grnd pepper, to taste

    Directions

    1. Place the chicken in a microwave safe dish with 1 Tbsp. water. Cook at full power for 4-6 min turning once, covered with waxed paper, till done.
    2. Allow chicken to cold. Dice chicken into bite-size cubes and place into bowl.
    3. Dice the potatoes and add in to the chicken, along with the green beans and tomatoes.
    4. Whisk the lowfat sour cream, mayonnaise, tarragon, vinegar, salt (if using), and pepper in a small bowl. Fold into the chicken and vegetables. Chill till ready to serve.

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