Chicken Salad with Creamy Tarragon-Shallot Dressing

Low in calories but rich in flavor, this grilled chicken salad recipe is proof that light lunches can be something you crave. The homemade tarragon dressing brings this butterhead lettuce salad together.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Grill: 20 mins

Chicken Salad with Creamy Tarragon-Shallot Dressing

Directions

  1. Trim fat from chicken. Sprinkle chicken with the salt and pepper. For a charcoal or gas grill, grill chicken thighs on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (180 degrees F), turning once halfway through grilling time. Slice chicken thighs into strips. Set aside.
  2. Meanwhile, fill a large saucepan about two-thirds full with water. Bring to boiling. Add green beans; cook for 3 minutes. Using a slotted spoon, transfer green beans to a large bowl of ice water; cool for 5 minutes. Drain; allow to dry on a paper towel-lined tray. Preheat a grill wok directly over medium heat for 5 minutes. Coat green beans with cooking spray; toss to coat evenly. Add beans and mushrooms to grill wok. Cover and grill about 8 minutes or until tender and lightly charred, stirring occasionally.
  3. To serve, divide torn lettuce among four serving plates. Top with green beans, cooked mushrooms, sliced eggs, and, if desired, tomatoes. Arrange grilled chicken strips on salads. Drizzle with Creamy Tarragon-Shallot Dressing.

Creamy Tarragon-Shallot Dressing

Directions

  1. In a small bowl whisk together buttermilk and mayonnaise. Stir in shallots, tarragon, salt, and pepper.
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Nutrition Facts (Chicken Salad with Creamy Tarragon-Shallot Dressing)

  • Per serving:
  • 259 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 287 mg chol. ,
  • 359 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 27 g pro.
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