Low-Fat Tarragon Chicken Salad Recipe

Name: Low-Fat Tarragon Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wine or chicken broth; 2 tablespoons chopped onion; 1 garlic clove, minced; 4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon; 3/4 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 1/2 cup reduced-fat sour cream; 1/4 cup reduced-fat plain yogurt; 2 tablespoons fat-free mayonnaise; 4 cups cubed cooked chicken breast; 1/2 small red onion, cut into thin strips; 2 cups water; 3/4 pound red potatoes, cut into 3/4-inch chunks; 1 pound fresh green beans, cut into 2-inch pieces; 1-1/2 teaspoons olive oil

Servings: persons

1/2 cup white wine or chicken broth
2 tablespoons chopped onion
1 garlic clove, minced
4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup reduced-fat sour cream
1/4 cup reduced-fat plain yogurt
2 tablespoons fat-free mayonnaise
4 cups cubed cooked chicken breast
1/2 small red onion, cut into thin strips
2 cups water
3/4 pound red potatoes, cut into 3/4-inch chunks
1 pound fresh green beans, cut into 2-inch pieces
1-1/2 teaspoons olive oil

1
In a small saucepan, bring the wine or broth, onion, garlic, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper to a boil. Boil and stir for 7-9 minutes or until liquid is evaporated.
2
In a large bowl, combine the sour cream, yogurt, mayonnaise and tarragon mixture. Add chicken and onion; toss to coat. Chill for at least 2 hours.
3
In a large nonstick saucepan, bring the water to a boil. Add potatoes. Reduce heat; cover and simmer for 5 minutes. Add beans. Cover and simmer 6-9 minutes longer or until potatoes are tender.
4
Drain and place in a large bowl. Drizzle with oil and sprinkle with remaining salt and pepper; toss gently to coat. Chill for at least 2 hours.
5
Just before serving, spoon the chicken mixture onto the center of a serving plate. Arrange bean mixture around chicken mixture.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup white wine or chicken broth, 2 tablespoons chopped onion, 1 garlic clove, minced, 4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon, and more.

Yes, Low-Fat Tarragon Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Low-Fat Tarragon Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions