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Simple Tarragon Spring Chicken Salad

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    1/3 cup (80 mL) reduced-fat mayonnaise
    3 Tbsp (45 mL) plain reduced-fat yogourt
    1 1/2 Tbsp (22 mL) fresh tarragon leaves, minced
    2 boneless, skinless chicken breasts, poached and chilled
    1 cup (250 mL) seedless green grapes
    Salt and freshly ground black pepper
    Baby spinach leaves, washed and spun dry

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    Combine mayonnaise, yogourt, and tarragon in large bowl. Stir to blend.

    Cut chilled chicken into 3/4 in (2 cm) cubes. Gently fold into mayonnaise mixture along with grapes. Add salt and pepper to taste.

    Spoon onto a bed of baby spinach leaves and serve with bread crisps.

    Serves 4.

    Each serving contains: 97 calories; 12 g protein; 8 g fat (2 g sat. fat, 0 g trans fat); 19 g carbohydrates; 0.6 g fibre; 283 mg sodium

    Source: "Spring Fling", alive #330, April 2010

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    Simple Tarragon Spring Chicken Salad

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