Lemon-Tarragon Chicken Salad in Butter Lettuce Cups*
4 (6-ounce) boneless, skinless chicken breast halves
1 bunch asparagus, trimmed (about 1 pound)
1/2 cup fat-free plain yogurt
1/4 cup mayonnaise
3 Tbsp fresh lemon juice
2 stalks celery, thinly sliced
3 Tbsp thinly minced red onion
2-3 Tbsp finely chopped fresh tarragon
Salt
6 leaves butter lettuce
Trim excess fat and skin from chicken. Place chicken and 4 cups of water in medium Dutch oven or heavy saucepan over medium-high heat. Bring to a simmer; cook 10 minutes, or until chicken is just cooked. Transfer chicken to bowl. Let chicken cool, and slice into 1-inch strips.
Bring water to a boil in medium saucepan over high heat. Add asparagus and cook, 3 minutes, until tender-crisp. Drain and rinse with cold water. Slice diagonally into 1/2-inch pieces.
In medium bowl, combine yogurt, mayonnaise, and lemon juice. Add chicken strips, asparagus, celery, onion, and tarragon. Season with salt to taste and add one scoop of mixture to each lettuce leaf. Select the sturdy inside leaves of the lettuce head to hold the salad. Each leaf should hold about one cup of chicken salad. Serve immediately after filling the lettuce cups.
Allowed on South Beach Diet, Phase 1-3. Makes 6 servings. Per serving: 235 calories, 24 g protein, 9 g carbohydrate, 3 g fiber, 11 g total fat, 2 g saturated fat, 64 mg cholesterol, 249 mg sodium