SMART SUBSTITUTION Mayonnaise—and the fat and calories that it imparts to chicken salads—is replaced by a vinaigrette in this slimmed-down version; using only poached breast meat also helps.

　　

Ingredients

serves 4

　　4 boneless, skinless chicken breast halves (6 to 8 ounces each)

　　Coarse salt and ground pepper

　　1/4 cup white-wine vinegar

　　1/4 cup olive oil

　　3 celery stalks, thinly sliced

　　2 tablespoons chopped fresh tarragon

　　1 head green-leaf lettuce, leaves separated

　　

Step 1

Place chicken in a large, deep straight-sided skillet or heavy pot. Add enough water to just cover chicken, and bring to a boil. Season with salt, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.

　　

Step 2

With two forks, shred chicken. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 355

　　

Step 5

Fat: 16.2g (2.6g Saturated Fat)

　　

Step 6

Protein: 47.3g

　　

Step 7

Carbohydrates: 3g

　　

Step 8

Fiber: 1.4g

　　Everyday Food: Light