GRILLED CHICKEN POTATO SALAD

1 1/2 lbs. boneless, skinless chicken breasts

cooking spray

3 cups (1-inch) red potatoes; peeled & cubed

1/4 cup light mayonnaise

1/4 cup plain non-fat yogurt

2 tablespoons fresh tarragon; chopped

1 tablespoon fresh lemon juice

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup yellow onion; vertically sliced

tarragon sprigs (optional)

1. Prepare grill. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side. Cut chicken into 1-inch pieces; set aside.

2. Place potatoes in a medium saucepan; add water to cover. Bring to a boil; cover. Reduce heat and simmer 10 minutes or until tender. Drain and set aside.

3. Combine mayonnaise, yogurt, tarragon, lemon juice, paprika, salt and pepper in a large bowl; stir well. Add chicken, potatoes and onion; toss gently to coat. Serve warm. Garnish with tarragon sprigs, if desired.

Yields 6 servings (Serving size = 1 cup)

CALORIES: 227; PROTEIN: 29g; FAT: 4g; CARBS: 17g; FIBER: 2g; CHOL: 69mg; IRON: 2mg; SODIUM: 356mg; CALC: 48mg.

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