 Lemon Chicken Salad
Makes 4 servings
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Image © Publications International, Ltd.
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Quick Apple Punch and Lemon Chicken Salad
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Ingredients
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1/2
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cup HOLLAND HOUSE® White with Lemon Cooking Wine
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1
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pound boneless, skinless chicken breasts
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1
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cup snow peas, blanched, roughly chopped
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3/4
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cup sliced celery
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1/4
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cup sliced scallions
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1/2
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cup mayonnaise
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1
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teaspoon grated lemon peel
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Black pepper, to taste
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1/2
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cup toasted slivered almonds
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Lettuce leaves, as needed
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1. Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and cooked through. Let chicken cool in liquid for 45 minutes. Drain; cut chicken into bite-sized pieces.
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2. In large bowl, combine chicken, snow peas, celery, scallions, mayonnaise, lemon peel and pepper. Cover and refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.
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© Holland House®
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Printed
from fbnr.com
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