Grilled chicken waldorf salad

Yield: 4 servings

Measure 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

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.

Similar recipes