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CHICKEN SALAD WITH TARRAGON AND PECANS




Source of Recipe


MA
CHICKEN SALAD WITH TARRAGON AND PECANS

Yield: 4 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Info: http://diabeticgourmet.com/book_archive/details/25.shtml

INGREDIENTS

- 10 ounces boneless skinless chicken breast, cubed
- 3/4 cup chopped sweet red or green pepper
- 3/4 cup chopped carrot
- 3/4 cup chopped broccoli florets
- 3/4 cup chopped snow peas
- 3/4 cup chopped red onion
- 1 tablespoon chopped pecans, toasted

Dressing:

- 1/2 cup 2% plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons light mayonnaise
- 1 teaspoon crushed garlic
- 1 teaspoon Dijon mustard
- 1/4 cup chopped fresh parsley
- 2 teaspoons dried tarragon (or 3 tablespoons chopped fresh)
- Salt and pepper, to taste

DIRECTIONS

In small saucepan, bring 2 cups water to boil; reduce heat
to simmer. Add chicken; cover and cook just until no longer
pink inside, 2 to 4 minutes. Drain and place in serving bowl.

Add red pepper, carrot, broccoli, snow peas and onion; toss well.

Dressing: In small bowl, combine yogurt, lemon juice,
mayonnaise, garlic, mustard, parsley, tarragon, and salt
and pepper to taste; pour over chicken and mix well.
Taste and adjust seasoning. Sprinkle with pecans.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 179, Carbohydrate: 17 g, Fiber: 4 g,
Protein: 17 g, Fat: 6 g, Sodium: 164 mg, Cholesterol: 35 mg
Diabetic Exchanges: 3 Vegetables, 1-1/2 Lean Meat, 1/2 Fat