| 3 | small chicken breast halves |
| 3 | stalks celery, sliced |
| 1 | bunch fresh chives, finely chopped |
| 1/2 | cup low-fat plain yogurt |
| 1/4 | cup light sour cream |
| 1 1/2 | teaspoons dried tarragon leaves |
| 2 | tablespoons slivered almonds, toasted |
| Salt, if desired | |
| Freshly ground black pepper, if desired | |
| 1 | bag (10 oz) mixed salad greens |
Directions
Spray skillet with cooking spray; heat over medium-high heat. Cook chicken 4 minutes on each side or until chicken is no longer pink when centers of thickest pieces are cut. Remove from heat and let chicken stand at least 10 minutes until cool enough to handle. Chop chicken into small pieces.
In large bowl, mix chicken and remaining ingredients except salad greens. Serve chicken salad on salad greens.
Serves 4
Nutritional Information 1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 125mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g); Protein 22g % Daily Value*: Vitamin A 80%; Vitamin C 20%; Calcium 15%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 2 oz-equivalents Meat & Beans, 1 1/4 c vegetables
From Eat Better America
Submitted by Shelli
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