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Creamy Chicken and Grape Salad with Toasted Almonds
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Serves 8
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Ingredients:
2 lb. boneless, skinless chicken breasts, trimmed of fat
1 cup reduced-sodium chicken broth
1/2 cup slivered almonds
2/3 cup reduced-fat sour cream
1/2 cup reduced fat mayonnaise
1 tablespoon dried tarragon, or 2 Tbsp. fresh
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups diced celery
1 1/2 cups halved red seedless grapes, or a mix of red and green grapes
Directions:
Preheat oven to 450 degrees F.
Arrange chicken in a saute pan large enough to hold it in a single layer. Bring the broth to a simmer over medium high heat and poach the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170°F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.)
Meanwhile, spread almonds on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool. (You can also toast them in a dry sauté pan over medium heat until golden and fragarant, tossing them, so they get evenly toasted).
Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and almonds; stir to coat. Refrigerate until chilled, at least 1 hour.
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Creamy Chicken and Grape Salad with Toasted Almonds
Serves 8
Ingredients:
2 lb. boneless, skinless chicken breasts, trimmed of fat
1 cup reduced-sodium chicken broth
1/2 cup slivered almonds
2/3 cup reduced-fat sour cream
1/2 cup reduced fat mayonnaise
1 tablespoon dried tarragon, or 2 Tbsp. fresh
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups diced celery
1 1/2 cups halved red seedless grapes, or a mix of red and green grapes
Directions:
Preheat oven to 450 degrees F.
Arrange chicken in a saute pan large enough to hold it in a single layer. Bring the broth to a simmer over medium high heat and poach the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170°F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.)
Meanwhile, spread almonds on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool. (You can also toast them in a dry sauté pan over medium heat until golden and fragarant, tossing them, so they get evenly toasted).
Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and almonds; stir to coat. Refrigerate until chilled, at least 1 hour.
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