4 (6 oz.) cooked chicken breast (cooled and cubed)
1-2 T. dry tarragon (to your taste)
3 T. fat free sour cream
3 T. low fat mayonnaise (I like the kind made with Olive oil)
1/2 oz. pecans (about 8 pecan halves)
1 1/2 c. washed, whole, purple grapes
Top with fresh Tarragon
* bake chicken with sliced onion, lemon, and 1T. of butter at 350 for 45 mins. turning once after 20 mins. of baking. Cool, and cube chicken, throw out lemons, you can chop baked onions and add to salad if desired. Mix remaining ingredients together, stir into cooled chicken, and chill. Can serve over lettuce greens or in a low carb./ high fiber pita or wrap. Or eat with whole grain crackers.
* Chicken salad divided into 8 (3/4 c.)servings = 18 g. protein, 4g. carbs., 3g. fat, 130 Calories
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