Creamy Tarragon Chicken Salad

• 2 pounds boneless, skinless chicken breast, trimmed
• 1 cup reduced-sodium chicken broth
• 1/3 cup walnuts, chopped
• 2/3 cup reduced-fat sour cream
• 1/2 cup low-fat mayonnaise
• 1 tablespoon dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups diced celery
• 1 1/2 cups halved red seedless grapes

1. Preparation
2. 1.Preheat oven to 450u0b0F.
3. 2.Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170u0b0F, 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.)
4. 3.Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.
5. 4.Stir sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.
6. Nutrition
7. Per serving : 219 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 71 mg Cholesterol; 10 g Carbohydrates; 25 g Protein; 1 g Fiber; 372 mg Sodium; 354 mg Potassium
8. 1/2 Carbohydrate Serving
9. Exchanges: 1/2 fruit, 3 very lean meat, 2 fat
10. Tips & Notes
11. Make Ahead Tip: Bake the chicken (Steps 1-2) and refrigerate for up to 2 days. Cover and refrigerate the salad for up to 1 day; add the nuts just before serving.

chicken, chicken broth, walnuts, sour cream, lowfat mayonnaise, tarragon, salt, freshly ground pepper, celery, grapes

Taken from www.epicurious.com/recipes/member/views/creamy-tarragon-chicken-salad-51118331 (may not work)