| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | c | Cooked; cubed skinless chicken breast |
| 1 1/2 | c | Diced celery |
| 1/4 | c | Chopped scallion or chives |
| 1 | c | Sour cream |
| 1 1/2 | c | Fresh basil; chopped |
| Ground black pepper | ||
| Salt |
INSTRUCTIONS
This is one of my favourite luncheon meals. I serve it on a bed of fresh spinach leaves, garnished with orange slices. The recipe originally called for low/non fat sour cream, but I found that the sour cream tends to go runny if it's left for several hours so I tried a combination of half nonfat/half fullfat. That seems to work well. Of course, for those of you not calorie concious, you could use all full fat sour cream! :) This does taste better if it's refrigerated at least 3-4 hours before serving but overnight is even better. In a large bowl combine the chicken, celery, chives, sour cream and basil; mix lightly with a fork. Just before serving, add pepper and salt to taste. Posted to EAT-L Digest by Enza Wall <[email protected]> on Aug 2, 1997
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