Wine Country Chicken Salad
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 3 Tbsp. lowfat buttermilk
* 1 Tbsp. light sour cream
* 1 Tbsp. light mayonnaise
* 2 Tbsp. chopped chives
* salt and pepper to taste
* 3/4 lb. roasted chicken breast, pulled into 1-inch pieces
* 3/4 c. red seedless grapes, halved
* 1/2 c. chopped celery
* 1/2 c. sliced California Ripe Olives
* 4 c. mixed baby lettuces, washed and torn
* 2 Tbsp. toasted chopped pecans
* 1 Tbsp. light sour cream
* 1 Tbsp. light mayonnaise
* 2 Tbsp. chopped chives
* salt and pepper to taste
* 3/4 lb. roasted chicken breast, pulled into 1-inch pieces
* 3/4 c. red seedless grapes, halved
* 1/2 c. chopped celery
* 1/2 c. sliced California Ripe Olives
* 4 c. mixed baby lettuces, washed and torn
* 2 Tbsp. toasted chopped pecans
What to do:
1. In a large mixing bowl, whisk together buttermilk, sour cream and mayonnaise until smooth.
2. Mix in chives and season to taste with salt and freshly ground black pepper.
3. Toss chicken, grapes, celery and California Ripe Olives with dressing until evenly coated. Set aside.
4. Divide baby greens onto four plates. Top with chicken salad mixture. Sprinkle with pecans just before serving.
2. Mix in chives and season to taste with salt and freshly ground black pepper.
3. Toss chicken, grapes, celery and California Ripe Olives with dressing until evenly coated. Set aside.
4. Divide baby greens onto four plates. Top with chicken salad mixture. Sprinkle with pecans just before serving.
Wine pairings:
Chardonnay, Sauvignon Blanc, Riesling/Rhine
Nutritional information:
Calories: 231; Calories From Fat: 36; Total Fat: 9g; Cholesterol: 74mg; Total Carbs: 9g; Protein: 28g; Sodium: 267mg;