Chicken Salad with Rhubarb
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Chicken Salad with Rhubarb
Directions
- 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 ,
- 25 g fat
- (4 g sat. fat ,
- 13 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 66 mg chol. ,
- 560 mg sodium ,
- 15 g carb. ,
- 2 g fiber ,
- 2 g sugar ,
- 22 g pro.