Chicken salad w/ toasted almonds (Pvn)

By Nitaj3

Ingredients

• 3 3 3 small chicken breast halves
• 3 3 3 ribs celery, sliced
• 1 1 1 bunch chives, finely chopped
• 1/2 1/2 1/2 cup low-fat plain yogurt
• 1/4 1/4 1/4 cup light sour cream
• 1 1/2 1 1/2 1/2 teaspoons dried tarragon
• 2 2 2 tablespoons slivered almonds, toasted
• salt
• ground black pepper
• 1 1 1 bag (10 ounces) mixed greens
• Alternate

Details

Adapted from recipes.prevention.com

Preparation

Step 1

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.
2.In a large bowl, combine the chicken, celery, chives, yogurt, sour cream, and tarragon. Mix lightly.
3.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 Factsper 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