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Tarragon Chicken Salad

Servings = 4 | Serving size =4 ounces chicken salad

This recipe can be multiplied by 2,3,4.

Leftovers are better than the day it is made.

	olive oil spray
3	4 ounce chicken breasts (boneless and skinless)
3 tsp	Chinese or Dijon mustard
1 Tbsp	fresh tarragon
4 Tbsp	fresh lime juice
1/4 cup	low sodium chicken stock
1/4 Tbsp	salt
	fresh ground black pepper (to taste)

Preheat oven to 375°F.

Place a medium sized skillet in the oven and let it heat for about ten minutes.

Remove and spray the pan lightly with olive oil and add the chicken breasts. Top each with 1 tsp of the mustard and return to the oven. Increase the temperature to 350°F and roast for about 7 minutes and turn. Sprinkle the tarragon over the top and return to the oven.

Roast for another 7 minutes and turn. Turn off the oven and let the chicken cool for about 7 more minutes. Remove the pan from the oven and place the chicken on a cutting board.

While it is cooling juice the lime into the skillet and add the chicken stock. Using a whisk gently scrape the bottom of the pan. This will create a light brown mustard sauce. Place this in a medium mixing bowl.

Cut the chicken into 1/2 inch cubes and add to the mustard sauce. Toss to coat the chicken well and place this in the refrigerator. Chill for at least 1 hour.

Nutrition Facts

Serving size: 3 ounces chicken salad | Servings 4

Calories 99 | Calories from Fat 11

Amount Per Serving (% Daily Value)

Total Fat 1g (2%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 50 mg (17 %) | Sodium 269 mg (11 %)

Total Carbohydrates 1g (0%) | Sugars 0g

Dietary Fiber 0g (1%) | Protein 20g

Vitamin A 1% | Vitamin C 6 % | Calcium 1% | Iron 4%

Vitamin K 0 mcg  | Potassium  238 mg | Magnesium  27 mg