Chicken Salad with Walnuts

Description
Contributed by Catsrecipes Y-Group
 * makes 12 servings

Ingredients

 * 5 pounds (2,400 g) skinless, boneless chicken breasts
 * ¾ cup (150 g) non-fat sour cream
 * ¾ cup (150 g) non-fat mayonnaise
 * 2 tablespoons (30 ml) white wine vinegar
 * 4 celery ribs, strings removed, and cut into small dice
 * ½ cup (75 g) walnuts
 * ¼ cup (12 g) chopped fresh tarragon
 * freshly grated pepper
 * extra tarragon for garnish

Directions

 * 1) Poach the chicken breasts in simmering broth until cooked through, about 15 minutes.
 * 2) Drain, cool, and cut into bite-sized pieces.
 * 3) In a small bowl, combine the sour cream, mayonnaise and vinegar.
 * 4) Combine the chicken and dressing. (can be made ahead and refrigerated to this point 1 day in advance).
 * 5) Before serving, add the celery, walnuts, tarragon and pepper to taste.
 * 6) Place mixture in a large serving bowl.
 * 7) Garnish with tarragon.

Nutritional information
Per ½-cup serving:
 * 271 calories (19% calories from fat) | 46 g protein) | 6 g total fat (0.9 g saturated fat)) | 7 g carbohydrates) | 1 g dietary fiber) | 111 mg cholesterol) | 253 mg sodium
 * diabetic exchanges: 6 very lean protein, ½ carbohydrate (bread/starch)