Place chicken in a small baking dish and pour broth over chicken. Bake chicken about 30 minutes, until cooked through. Transfer to cutting board, let cool slightly, then cut into ½-inch cubes. Set aside.
Meanwhile, combine walnuts, celery, grapes, sour cream, mayonnaise, tarragon, salt, and pepper in a large bowl. Toss chicken with walnut mixture and refrigerate at least 1 hour. Serve chicken salad over beds of lettuce.
Exchanges 3 very lean meats; 2 fats; 1 vegetable
Side Suggestions: Crusty Bread (Italian or French)
EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
If you have an existing account with My AHChart or myAurora, select Existing Account below to transfer your health information to the new myAurora. If you do not have an existing account, please select New Account.