1/4 cup sour cream
1/4 cup mayonnaise
2 cooked Potlatch Chicken breast halves
cut into 1/2" pieces - (see recipe)
1 celery stalk
2 tablespoons finely-chopped red onion
2 tablespoons chopped fresh flat-leaf parsley
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion, parsley, salt and pepper and stir to combine. Cover and refrigerate for at least 1 hour before serving.
This recipe yields 2 to 4 servings.
Comments: Serve this zesty chicken salad for a luncheon or light dinner, accompanied by a loaf of crusty bread. If desired, spoon the salad into butter lettuce leaves and present on individual plates.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 131
Calories from Fat 95.2%
Total Fat
15g
Cholesterol
11mg
Sodium
95mg
Carbohydrate
1g
Dietary Fiber
trace
Protein
1g
Exchanges: 0 Vegetable
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
