Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
386
Calories
56g
Protein
12g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds (2,400 g) skinless, boneless chicken breasts
- ¾ cup (150 g) non-fat sour cream
- ¾ cup (150 g) non-fat mayonnaise
- 2 tablespoons (30 ml) white wine vinegar
- 4 celery ribs, strings removed, and cut into small dice
- ½ cup (75 g) walnuts
- ¼ cup (12 g) chopped fresh tarragon
- freshly grated pepper
- extra tarragon for garnish
Directions
1
Poach the chicken breasts in simmering broth until cooked through, about 15 minutes.
2
Drain, cool, and cut into bite-sized pieces.
3
In a small bowl, combine the sour cream, mayonnaise and vinegar.
4
Combine the chicken and dressing. (can be made ahead and refrigerated to this point 1 day in advance).
5
Before serving, add the celery, walnuts, tarragon and pepper to taste.
6
Place mixture in a large serving bowl.
7
Garnish with tarragon.
Recipe sourced from
fandom