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FESTIVE CHICKEN SALAD

8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

SALAD
• dash of salt
• 2 packages (1 pound each) Gold'n Plump® Extra Juicy Boneless Skinless Split Chicken Breasts
• 1 cup halved, seedless green grapes
• 1 cup diced celery
• 1 can (11 ounces) Mandarin orange segments, drained
• 6 large lettuce leaves
• 1 1/2 cups sliced almonds, toasted*
 

DRESSING
• 1/2 cup mayonnaise-style salad dressing
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
 

Directions
Pour water into a medium saute pan to a level about 1 1/2 inches deep. Stir in the salt. Bring the water to a boil over high heat. Add the chicken (it should be covered by about 1/2 inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through.

Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1-inch pieces.

Meanwhile, whisk together the dressing Ingredients in a large bowl. Stir in the grapes, celery, and cooked chicken. Gently fold in the orange segments.

Serve the chicken salad on lettuce leaves and top with almond slices.

*Toasting enhances the flavor of most nuts. To toast nuts on the stovetop, put them in a dry skillet over medium heat. Stir and toss for about 4 to 5 minutes or until they are golden brown.
 

NUTRITIONAL INFORMATION PER SERVING:
Serving Size: 1/8 of recipe
Calories 350 - Calories from Fat 179
% Daily Value
Total Fat 20 g 31%
Saturated Fat 4 g 20%
Cholesterol 71 mg 24%
Sodium 779 mg 33%
Potassium 318mg 9%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 14%
Protein 29 g 58%
Vitamin A 19%
Vitamin C 21%
Calcium 9%
Iron 6%

Exchanges: 1/2 Starch, 3 Very Lean Meat, 3 1/2 Fat, 1/2 Fruit

© Gold'n Plump Poultry