California Chicken Salad
1 pound cooked chicken breast, cubed
2 Granny Smith apples, cored and chopped
3 tablespoons mayonnaise
or salad dressing
1 cup celery, peeled and chopped ( 2 stalks)
½ teaspoon kosher salt
½ cup scallions, chopped
2 tablespoons fresh ;at-leaf
¼ teaspoon freshly ground black pepper
¼ cup chopped walnuts, toasted
¼ cup light dairy sour cream
1 cup Delano Farms* red globe grapes,
halved and seeded
¼ cup red wine vinegar
6 cups mixed salad greens, torn
In a large bowl combine chicken, apples, celery, scallions and parsley.
In a small bowl, combine sour cream, red wine vinegar, mayonnaise, kosher salt
and pepper. Add to chicken mixture. Stir in walnuts and grapes.
Divide greens among 6 serving plates; top with chicken mixture. Makes 6 servings.
Tip: Replace the sour cream with yogurt for a di;erent taste.
Recipe courtesy of The New Sonoma Cookbook (Sterling, 2011).
Brands may vary by region; substitute a similar product.
Chef’s Choice 93