Low-Fat Tarragon Chicken Salad
This salad makes an easy weeknight dinner, or weekend lunch. It is a nice departure from grilled chicken on a salad. Makes 3-4 servings.

Ingredients:
2 tbsp reduced fat mayonnaise
2 tbsp Dijon mustard
1-2 dashes of Tabasco hot sauce
_ teaspoon kosher salt (or to taste)
_ teaspoon freshly ground pepper (or to taste)
2 tbsp fresh tarragon, or 1 teaspoon dried tarragon
15 purple grapes, cut in half
1-pound boneless skinless chicken breasts
2 Chicken bullion cubes
salad greens, try something new like adding arugula or radicchio to your basic greens

Directions:
Bring 4 cups of water to a boil and add 2 bullion cubes. Add chicken breasts to water and cook until no longer pink inside (time will vary based on the size of the chicken breasts), about 8-15 minutes. Remove chicken from water and allow to cool. As chicken is cooling, prepare dressing by mixing the first 6 ingredients in a small bowl. Then cut chicken breasts into _-1 inch cubes. Combine cubes chicken, purple grapes, and salad dressing in a medium sized mixing bowl and place in refrigerator until you are ready to serve.

Arrange salad greens on 3-4 plates. Top with chicken salad, and enjoy.

Nutrition Information per serving (4 servings):
254 calories
7.5 grams of fat
8 grams of carbohydrate
37 grams of protein
3 grams of fiber

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