Chicken Salad w/ Grapes
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chicken Salad w/ Grapes calories by ingredient
Introduction
A Refreshing Chicken Salad. Great for a summer brunch, in a sandwich on multigrain or pumpernickel breaqd, or a cold summer entree served over romaine lettuce.epicurious.com/recipes A Refreshing Chicken Salad. Great for a summer brunch, in a sandwich on multigrain or pumpernickel breaqd, or a cold summer entree served over romaine lettuce.
epicurious.com/recipes
Number of Servings: 10
Ingredients
-
10 Chicken Tenderloins
1 Cup Half & Half
3/4 Cup of Light Sour Cream
1/2 Cup mayonnaise
1/4 Cup Chopped dill
@15 White Seedless Grapes, Cut in half
White wine vinegar to taste
Salt & Pepper to taste
1/2 Cup Chopped Celery
2 Tablespoons Olive Oil or Vegetable Oil
1 Tablespoon Butter
1/2 Cup Chopped Walnuts
Directions
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.