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Chicken Salad with Rhubarb

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  • Makes: 4 servings
  • Serving Size: 3/4 cup
  • Yields: 3 cups
  • Prep: 25 mins
  • Chill: 1 hr

Chicken Salad with Rhubarb

Directions

  1. In a medium bowl combine mayonnaise, mustard, and salt. Add chicken, rhubarb, celery, and tarragon. Toss to coat. Cover; chill 1 to 4 hours. Sprinkle with almonds. Serve with lettuce and bread slices.

From the Test Kitchen

*

In a large skillet place chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is done (165 degrees F). Drain well.

If using frozen rhubarb:

Partially thaw rhubarb; thinly slice. Let rhubarb stand until completely thawed.

Nutrition Facts (Chicken Salad with Rhubarb)

  • Per serving:
  • 377 kcal cal.,
  • 25 g fat
  • (4 g sat. fat,
  • 13 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 66 mg chol.,
  • 560 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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