Yield: 1 Servings
|3 cups||Cooked; cubed skinless chicken breast|
|1½ cup||Diced celery|
|¼ cup||Chopped scallion or chives|
|1 cup||Sour cream|
|1½ cup||Fresh basil; chopped|
|\N \N||Ground black pepper|
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@...> on Aug 2, 1997