Chicken Salad
- 4 boneless chicken breast
- 2 stalks celery; diced small
- 2 red apples; unpeeled and diced small
- 1/2 c. chopped walnuts
- 3/4 c. mayonnaise
- 3/4 c. sour cream
- butter croissants
- leaf lettuce
- garlic salt
- black peppercorn
- salt
- Poach chicken breast in water seasoned with black peppercorns, a little salt, celery tops and sprinkle of garlic salt.
- Cook 5 minutes and turn off stove.
- Allow chicken to sit in broth until completely cooled.
- When the chicken is completely cooled remove from broth and cut into small dices.
- Combine sour cream and mayonnaise.
- Mix chicken, celery, apples, walnuts, and sour cream/mayonnaise mixture well.
- Refrigerate at least 2 hours (or overnight).
- Serve on butter croissants with leaf lettuce or serve alone with slices of fresh fruit in the summer for a cool evening meal.
chicken breast, stalks celery, red apples, walnuts, mayonnaise, sour cream, butter croissants, leaf lettuce, garlic, black peppercorn, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=140584 (may not work)