| 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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