Grilled chicken waldorf salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Knudsen sour cream |
| ¼ | cup | Chopped parsley |
| 4 | teaspoons | Lime juice |
| 2 | teaspoons | Sugar |
| ¼ | teaspoon | Salt |
| 4 | Boneless skinless chicken breast halves; (abt 6 oz each) | |
| Butter lettuce leaves | ||
| 2 | Red and/or green apples; cored and sliced | |
| 1 | cup | Sliced celery |
| ½ | cup | Sliced green onions |
| ¼ | cup | Toasted pecans |
Directions
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 ½-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.