Monday, August 18, 2008

Skillet Chicken Salad

Skillet Chicken Salad (from L. Simms)

3-chicken breasts; cut into 3 x 1/2” strips
1/4-teaspoon salt
1/4-teaspoon black pepper
1/4-cup chopped celery
1/4-cup chopped green onions
1/4-cup chopped fresh parsley
1/3-cup sour cream
1/3-cup mayonnaise
1/2-teaspoon mustard seed
1-Tablespoon Country Dijon Mustard

In a 10-inch skilled, melt 1-Tablespoon of butter/margarine; stir in chicken, salt, and pepper. Cook over medium heat, stirring occasionally until chicken is browned and fork tender.

Stir in remaining ingredients, cook until warmed through.

Place chicken on lettuce leaves with cherry tomato garnish.

Serve with apple slices, green grapes, and fresh croissants.

1 comment:

Live.Love.Eat said...

And this is super unique. I am putting this one on my morsels to make sidebar. Thanks!