Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | Salt |
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