Emerald Chicken Salad
April 4, 2009 by admin
Filed under Appetizers, Brunch, Meat and Poultry, Salads
This Emerald Chicken Salad is fantastic as an appetizer, brunch or salad!
Ingredients
Emerald Chicken Salad
1 lb. boneless, skinless chicken breasts
1/4 cup mayonnaise
3 tablespoons milk
2 tablespoons TABASCO® Green Pepper Sauce
2 tablespoons lime juice
3/4 teaspoon salt
3 celery stalks, sliced
1 green bell pepper, chopped
1 small avocado, peeled and sliced
1 green apple, cored and cut into 1/2-inch chunks
1 cup green seedless grapes
Lettuce leaves, optional
Directions
In 10-inch skillet, place chicken breasts and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Drain. Meanwhile, in small bowl, blend mayonnaise, milk, TABASCO® Sauce, lime juice, and salt until smooth. When chicken is cool, cut into half-inch chunks. In large bowl, toss chicken with celery, green pepper, avocado, apple, grapes, and mayonnaise mixture until well combined. Spoon salad onto lettuce-lined platter, if desired. Makes 4 servings.
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