Tarragon Chicken Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 6-ounce boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup chopped tarragon
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
- 2 sliced scallions
- 2 sliced celery stalks
- kosher salt and black pepper
- 1 pound watercress, thick stems removed
Directions
- Heat oven to 400° F. Rub the chicken breasts with oil. Place on a rimmed baking sheet and roast until cooked through, 14 to 16 minutes; let cool, then shred.
- In a medium bowl, mix together the mayonnaise, tarragon, and lemon zest and juice. Fold in the chicken, scallions, and celery; season with ¾ teaspoon salt and ½ teaspoon pepper. Serve over the watercress.
Nutritional Information
- Per Serving
- Calories 389Calories From Fat 257
- Fat 29g
- Sat Fat 4g
- Cholesterol 80mg
- Sodium 632mg
- Protein 29g
- Carbohydrate 3g
- Sugar 1g
- Fiber 1g
- Iron 1mg
- Calcium 163mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To save time, use rotisserie chicken instead of roasting the chicken breasts.
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