Chicken Salad(Orient Express)

• 1 qt. chicken stock
• 3 whole chicken breasts, split
• 3/4 c. mayonnaise
• 3/4 c. sour cream
• 2 apples, cored and diced
• 1 c. celery hearts, diced
• 1 c. slivered almonds (toasted)
• 1/3 c. raisins, plumped in warm water 20 minutes
• 1 bunch parsley, chopped
• juice of 1 lemon
• salt and ground pepper
• 1 head butter lettuce
• 1 tomato, thinly sliced
• 1/4 c. vinaigrette

1. Bring stock to boil.
2. Add breasts, reduce heat and poach until chicken is cooked about 10 minutes.
3. Remove from broth and cool. Discard skin and bones; cut meat into 1/2-inch pieces.
4. Combine chicken with mayonnaise, sour cream, apples, celery, almonds, raisins, parsley and lemon juice.
5. Season with salt and pepper. Cover and refrigerate until ready to serve.
6. Arrange lettuce leaves and tomato slices on platter.
7. Top with chicken salad and sprinkle with vinaigrette.

chicken stock, chicken breasts, mayonnaise, sour cream, apples, celery hearts, slivered almonds, raisins, parsley, lemon, salt, butter lettuce, tomato, vinaigrette

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285197 (may not work)