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Chicken Salad with Potatoes, Green Beans, and Tarragon Dressing

Servings: 4
Prep time:
Cook time:
Total: 30 minutes

Ingredients

  • 1 pound skinless, boneless chicken breasts
  • 1 pound small red potatoes, cooked
  • 1/3 poun green beans, stem ends pinched, cut into 1 inch pieces, blanched in boiling water to cover for 2 minutes and drained
  • 1 4-ounce plum tomato, diced
  • ¼ cup fat-free sour cream
  • ¼ cup fat-free mayonnaise
  • 2 teaspoons crushed dried tarragon
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt (optional)
  • freshly ground pepper, to taste
  • ½ tsp olive oil

Directions

  1. Season chicken with salt, pepper, and olive oil.  Grill chicken or bake at 350°F until done.  (Either way should take about 10 minutes.)  Dice chicken into bit-sized cubes and place in a bowl.
  2. Dice the cooked potatoes and add to the chicken, along with the green beans and tomatoes.
  3. Whisk the sour cream, mayonnaise, tarragon, vinegar, salt (if using), and pepper in a small bowl. Fold into the chicken and vegetables. Refrigerate until ready to serve.

Nutrition Information

 

Per serving:264 calories (6% calories from fat), 31 g protein, 2 g total fat *0.4 g saturated fat), 30 g carbohydrates, 4 g dietary fiber, 67 mg cholesterol, 203 mg sodium
Diabetic exchanges:3 very lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)
 

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