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 <walldv@INTERLOG.COM> on Aug 2, 1997
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