Although most chicken salad is served in sandwiches, this refreshing West Coast version is presented on lettuce leaves and features grapes added for sweetness.

Makes 4 servings

1 (3 lb.) chicken
1 sm. onion, quartered
1 lg. carrot, sliced
1 bay leaf
1/3 c. light or reduced calorie mayonnaise
1/3 c. sour cream
1/4 c. low fat milk
2 tbsp. minced green onion
1 tbsp. white wine vinegar
1 tsp. dried tarragon leaves
1/2 tsp. salt
2 c. seedless green or red grapes, halved
1 c. sliced celery
Lettuce leaves

1. Remove neck and giblets from chicken. Rinse neck, giblets, and chicken. Cut chicken into serving size pieces. In 5 quart Dutch oven, place chicken, its neck and giblets, the onion, carrot, bay leaf, and enough water to cover chicken. heat to boiling over high heat. Reduce heat to low; cover and simmer chicken 30 minutes or just until fork tender. Remove chicken pieces of bowl; set aside until cool enough to handle. Strain broth and refrigerate to use in other recipes.

2. Remove skin and bones from chicken; cut chicken meat into bite size pieces. In large bowl, combine mayonnaise, sour cream, milk, green onion, vinegar, tarragon, and salt until well mixed. Add chicken, grapes, and celery; toss gently until well combined. Cover and refrigerate until well chilled.

3. To serve, line serving plate with lettuce leaves. Spoon salad over leaves.