Wellness Wednesday: Memorial Day Ideas 

Hannaford dietician Mary Lavanway talks about healthy ideas for Memorial Day weekend dining.Creamy Tarragon Chicken Salad8 Servings, 1 cup eachIngredients:- 2 pounds boneless, skinless chicken breast, trimmed- 1 cup reduced-sodium chicken broth- 1/3 cup walnuts, chopped- 2/3 cup Cabot reduced-fat sour cream- ½ cup Hellmann’s low-fat mayonnaise- 1 tablespoon McCormick dried tarragon- ½ tsp McCormick salt- ½ tsp McCormick freshly ground pepper- 1 ½ cups diced celery- 1 ½ cups halved red seedless grapesPreparation:1.) Preheat Oven to 450 degrees F2.) Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 degrees F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard the broth)3.) Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.4.) Stir sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add celery, grapes, the chicken and walnuts: stir to coat. Refrigerate until chilled, at least 1 hour.Nutrition info per serving:219 calories: 9 g Fat: 3 g Sat: 2g Mono: 71 mg Cholesterol: 10 g Carbohydrates: 25 g Protein: 1 g Fiber: 372 mg sodium: 354 mg Potassium