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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I usually double this recipe and even make a little extra of the dressing . Otherwise I find it to be a little on the dry side. Great for sandwiches, on top of green salads or served on top of tomato slices! Ingredients:
2 1/2 cups cooked and chopped chicken breasts |
1/4 cup toasted slivered almonds |
2 tablespoons mayonnaise |
1 tablespoon sour cream |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon curry powder |
Directions:
1. Boil several large, split chicken breasts (with bone-in, skin on) in salted water until done (about 1 hour).
2. Once cooled, pull meat from bone and chop coarsely, making enough for 2 and 1/2 cups.
3. Mix 2 and 1/2 cups chopped, cooked chicken breast with 1/4 cup toasted slivered almonds.
4. Mix remaining ingredients (mayo thru curry powder) creating the dressing and toss with chopped chicken and almond mixture.
5. Chill for 2 hours.
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