Grilled chicken-potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Skinned and boned chicken breasts |
| Nonstick cooking spray | ||
| 3 | cups | Peeled red potato; 1 inch cubes |
| ¼ | cup | Light mayonnaise |
| ¼ | cup | Plain low-fat yogurt |
| 2 | tablespoons | Chopped fresh tarragon |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Sliced yellow onion; vertically sliced |
| Tarragon sprigs; optional | ||
Directions
1. Prepare grill. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side. Cut chicken into 1-inch pieces; set aside.
2. Place potato in a medium saucepan; add water to cover. Bring to a boil; cover. Reduce heat, and simmer 10 minutes or until tender. Drain and set aside.
3. Combine mayonnaise and next 6 ingredients in a large bowl; stir well.
Add chicken, potato, and onion; toss gently to coat. Serve warm. Garnish with tarragon sprigs, if desired.
Yield: 6 servings (serving size: 1 cup).
Selections: 3 P/M, 1 B, 1 FA.
Per serving: Calories 277 (17 % from fat); Protein 28⅘ g; fat 4.3 g (sat ⅖ g); Carbohydrates 17⅖ g; Fiber 1.7 g; Cholesterol 69 mg; Iron 1.7 mg; Sodium
356 mg; Calcium 48 mg.
Recipe by: Weight Watchers Magazine, Jul/Aug 1997, page 75 Posted to recipelu-digest Volume 01 Number 627 by RecipeLu <recipelu@...> on Jan 29, 1998