Skillet Chicken Salad (from L. Simms)
3-chicken breasts; cut into 3 x 1/2” strips
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
1/2-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.