Emerald Chicken Salad

admin — Sun, 05 Apr 2009 05:31:58 +0000

This Emerald Chicken Salad is fantastic as an appetizer, brunch or 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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Post tags: appetizer, Brunch, Cajun, chicken, recipe, salad

Cajun Meal » Salads

Emerald Chicken Salad