Tarragon Pecan Chicken Salad

Ingredients
  • 1 pound skinless chicken breast
  • ½ c celery, chopped
  • 1 teaspoon honey mustard
  • ½ cup light mayonnaise
  • ½ teaspoon dried tarragon
  • ¼ cup roasted pecans, chopped
Directions
  1. Place chicken breast in a saucepan and cover with water. Bring water to a boil, cover and reduce to simmer. Simmer about twenty minutes or until internal temperature reaches 165 °Fahrenheit. Set chicken aside to cool.
  2. 2. Preheat oven to 350° Fahrenheit. Lightly spray a baking sheet with cooking spray. Roast pecans about 5 minutes. Watch closely to keep from scorching. Set pecans aside to cool.
  3. Chop chicken into bite sized pieces. Place chicken in a medium size bowl.
  4. Add remaining ingredients and stir well.
  5. Serve on a bed of lettuce.
Prep Time
10 min
Nutrition Facts
  • Servings per Recipe: 4 - ½ cup servings
    • Calories: 272
    • Calories from Fat: 152
  • Total Fat: 17
  • Cholesterol: 85 mg
  • Sodium: 334 mg
  • Carbohydrate: 3.5 g
  • Dietary Fiber: 1 g
  • Protein: 1 g
  • Exchange: 4 lean meat, 3 fat
  • Carbohydrate Units: 0