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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My wife got this recipe from a coworker years ago. I usually poach the chicken in chicken broth, a little thyme, a bay leaf, and about 10 - 12 peppercorns for 20 - 25 minutes. It is what I call a rustic chicken salad, full of flavor and textures. We recently served it on sandwich thins , that are a fairly new item in the bread section of the grocery store and it was delicious. Most times we stuff it in pita bread and top it off with sprouts. Just about everyone we serve this to asks for the recipe. Enjoy! Ingredients:
2 cooked chicken breasts, diced in 1/3 to 1/2 in cubes or 2 cups cooked chicken breasts |
1/2 cup celery, diced |
1/4-1/2 cup cashew pieces |
3 tablespoons green onions, chopped |
1 cup red seedless grapes, halved |
1/2 cup sour cream |
1/4 cup mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons lemon juice |
Directions:
1. In large bowl, combine all ingredients.
2. Chill for an hour or so.
3. Serve inside pita bread or on your favorite whole grain bread.
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