| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Luncheon, Salads, Weight watc | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Skinned and boned chicken breasts |
| Nonstick cooking spray | ||
| 3 | c | Peeled red potato; 1 inch cubes |
| 1/4 | c | Light mayonnaise |
| 1/4 | c | Plain low-fat yogurt |
| 2 | tb | Chopped fresh tarragon |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Sliced yellow onion; vertically sliced |
| Tarragon sprigs; optional |
INSTRUCTIONS
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 Posted to recipelu-digest Volume 01 Number 627 by RecipeLu <recipelu@geocities.com> on Jan 29, 1998
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