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| Grilled Chicken-Potato Salad Recipe |
Category: Chicken / Salads
Rating:
N/A
Servings: 6
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Ingredients
1 1/2 lb skinned and boned chicken breasts
1 nonstick cooking spray
3 cup peeled red potato; 1 inch cubes
1/4 cup light mayonnaise
1/4 cup plain low-fat yogurt
2 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced yellow onion; vertically sliced
1 tarragon sprigs; optional
Cooking 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 28.8 g; fat 4.3 g (sat 0.4 g); Carbohydrates 17.4 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
salads,chicken
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