Chicken Salad w/ Grapes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 Chicken Tenderloins1 Cup Half & Half3/4 Cup of Light Sour Cream1/2 Cup mayonnaise1/4 Cup Chopped dill@15 White Seedless Grapes, Cut in halfWhite wine vinegar to tasteSalt & Pepper to taste1/2 Cup Chopped Celery2 Tablespoons Olive Oil or Vegetable Oil1 Tablespoon Butter1/2 Cup Chopped Walnuts
Pat dry and season chicken tenderloins with salt and pepper.
Allow seasoning to penetrate for about 20 minutes. If you let them stay longer refridgerate them.
Heat oil and butter in a large skillet. Sear tenderloins quickly, remove from pan and drain on paper towel. Chicken will not be fully cooked at this time.
Pour off excess oil and fat from pan. Lower the heat to simmer and add Half and Half.
Return tenderloins to skillet and poach until chicken is cooked through (about 7 or 8 minutes). Cut one in haolf to be sure the centers are not pink. Remove chicken and allow to cool. Reduce half and half till thickened or reduced by half.
To make dressing whisk together sour cream, mayonnaise, vinegar, dill, walnuts, reduced half and half and salt and pepper.
Cut cooled tenderloins into 1/2 inch cubes. Mix Celery, Grapes and Dressing. Chill or serve at room temperature.
Serving Size: Makes 10 1-1/2 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user THEJEFFCOATS.
Allow seasoning to penetrate for about 20 minutes. If you let them stay longer refridgerate them.
Heat oil and butter in a large skillet. Sear tenderloins quickly, remove from pan and drain on paper towel. Chicken will not be fully cooked at this time.
Pour off excess oil and fat from pan. Lower the heat to simmer and add Half and Half.
Return tenderloins to skillet and poach until chicken is cooked through (about 7 or 8 minutes). Cut one in haolf to be sure the centers are not pink. Remove chicken and allow to cool. Reduce half and half till thickened or reduced by half.
To make dressing whisk together sour cream, mayonnaise, vinegar, dill, walnuts, reduced half and half and salt and pepper.
Cut cooled tenderloins into 1/2 inch cubes. Mix Celery, Grapes and Dressing. Chill or serve at room temperature.
Serving Size: Makes 10 1-1/2 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user THEJEFFCOATS.
Nutritional Info Amount Per Serving
- Calories: 206.4
- Total Fat: 19.9 g
- Cholesterol: 25.0 mg
- Sodium: 309.0 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.5 g
- Protein: 3.8 g
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