Grilled chicken-potato salad

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Skinned and boned chicken breasts
Nonstick cooking spray
3 cups Peeled red potato; 1 inch cubes
¼ cup Light mayonnaise
¼ cup Plain low-fat yogurt
2 tablespoons Chopped fresh tarragon
1 tablespoon Fresh lemon juice
1 teaspoon Paprika
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Sliced yellow onion; vertically sliced
Tarragon sprigs; optional

Directions

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 28⅘ g; fat 4.3 g (sat ⅖ g); Carbohydrates 17⅖ 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@...> on Jan 29, 1998

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