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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Dressing: 1/2 cup mayonnaise 1/4 cup minced green onion 3 tbsp. buttermilk 1 tsp. dry dill 1/4 tsp. pepper
Salad: 1 pound boneless skinless chicken breast 1 cup white wine pinch dried dill 1/8 tsp. pepper 1/4 tsp. salt 1 1/2 cups red and green seedless grapes 1 cup thin sliced celery mixed lettuce leaves 1/2 cup toasted chopped pecans
Directions
For dressing: Whisk together mayonnaise, green onion, buttermilk, dill and pepper. Cover and refrigerate.
For Salad: Put chicken in heavy skillet with wine, dill, pepper and salt(add water if needed to cover chicken). Simmer until chicken is just cooked through. Cool and dice. Mix chicken with grapes and celery. Add enough dressing to coat. Cover and refrigerate 20 minutes. Mound on lettuce leaves and sprinkle with pecans. Pass extra dressing separately.
Makes 4 salads.
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