Southern Chicken Salad
Recipe from
Better Homes and Gardens
Served on toasted bread, this layered fruit, vegetable, and chicken salad is a complete dinner.
Servings:
4 servings
Total Time:
20 mins
Ingredients
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1/2 cuppurchased creme frache or dairy sour creamsee savings
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1/4 cupwhite wine vinegarsee savings
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3 to 4 tablespoonsDijon-style mustardsee savings
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2 clovesgarlic, mincedsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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2 small headssmall heads romaine lettucesee savings
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4 slicesthick-cut bread, toasted, or large slices sourdough bread, toastedsee savings
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2 to 4 tablespoonspurchased honey-buttersee savings
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1 2- to 2-1/2-poundpurchased roasted chicken, quartered*see savings
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4 mediumpeaches or nectarines, pitted and slicedsee savings
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2 tablespoonsshredded fresh basil or marjoram leavessee savings
Directions
1.
For dressing, in a small bowl whisk together creme frahe, vinegar, mustard, garlic, salt, and pepper; set aside.
2.
Remove a few outer leaves from romaine heads. Reserve removed leaves for another use. Halve romaine heads lengthwise. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates. Top each with a half head of romaine. Arrange chicken and peaches on greens. Sprinkle with mint and basil or marjoram. Drizzle with dressing. Makes 4 servings.
Note
Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. The "Southern" part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustardy-creamy dressing.
Nutrition information
Calories 677, Total Fat 36 g, Saturated Fat 13 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 5 g, Cholesterol 218 mg, Sodium 965 mg, Carbohydrate 37 g, Total Sugar 7 g, Fiber 3 g, Protein 52 g. Daily Values: Vitamin C 28%, Calcium 14%, Iron 33%.
Percent Daily Values are based on a 2,000 calorie diet
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