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Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast⅓cuplow-fat plain Greek yogurt¼cupmayonnaise1tablespoonchopped fresh tarragon or 1 teaspoon dried¾teaspoonsalt½teaspoonground pepper1cupdiced celery1cupseedless red grapes, halved (Optional)¼cuptoasted chopped pecans2firm ripe avocados, halved and pitted
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breast
⅓cuplow-fat plain Greek yogurt
¼cupmayonnaise
1tablespoonchopped fresh tarragon or 1 teaspoon dried
¾teaspoonsalt
½teaspoonground pepper
1cupdiced celery
1cupseedless red grapes, halved (Optional)
¼cuptoasted chopped pecans
2firm ripe avocados, halved and pitted
DirectionsPlace chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)TipsTo make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.Originally appeared: EatingWell.com, April 2017
Directions
Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)TipsTo make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.
Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165 degrees F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.
Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
To serve, fill each avocado half with about 1/2 cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)
Tips
To make ahead: Refrigerate chicken salad (Steps 1-2) for up to 3 days; fill avocados just before serving.
Originally appeared: EatingWell.com, April 2017
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Nutrition Facts(per serving)308Calories24gFat10gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
