| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Barbecue |
4 |
servings |
INGREDIENTS
| 2/3 |
c |
Knudsen sour cream |
| 1/4 |
c |
Chopped parsley |
| 4 |
ts |
Lime juice |
| 2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
|
Boneless skinless chicken breast halves; (abt 6 oz each) |
|
|
Butter lettuce leaves |
| 2 |
|
Red and/or green apples; cored and sliced |
| 1 |
c |
Sliced celery |
| 1/2 |
c |
Sliced green onions |
| 1/4 |
c |
Toasted pecans |
INSTRUCTIONS
To make sour cream dressing, in small bowl mix sour cream, parsley, lime
juice, sugar, and salt to blend thoroughly; set aside. Grill or broil
chicken about 8 minutes until juices run clear, turning once; keep warm. To
serve salad, line 4 dinner plates with lettuce leaves. Cut each breast into
1/2-inch slices; arrange chicken, apples, and celery on lettuce, dividing
equally. Drizzle with sour cream dressing and sprinkle with onions and
pecans. This recipe serves 4.
Tip: To make stylish Chicken Waldorf Sandwiches, arrange chicken slices on
toast with other ingredients, drizzling dressing over tops.
Recipe Source: THE VERY BEST RECIPES by Knudsen (cookbooklet by mail) -
Send $5.45 check or money order to Knudsen, "The Very Best Recipes, P.O.
Box 100, St. Cloud, MN 57302 As reprinted in the Mar/Apr, 1992 issue of
Cookbook Digest
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 12-12-1995
Converted by MM_Buster v2.0l.
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