Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Emerald Chicken Salad
| 1 pound boneless,skinless chicken breasts |
| 1/4 cup mayonnaise |
| 3 tablespoons milk |
| 2 tablespoons tabasco |
| 2 tablespoons lime juice |
| 3/4 teaspoon salt |
| 3 stalks celery, sliced |
| 1 green bell pepper, chopped |
| 1 small avocado, sliced |
| 1 green or red apple, cored and cut into chunks |
| 1 cup seedless grapes |
Place breasts in 10 inch skillet with enough water to cover. Heat to boiling over high heat. Reduce to low; cover and simmer about 15 minutes or until chicken is cooked. Drain. (I seasoned mine with season salt and garlic powder and did them on the grill)
Meanwhile, combine mayonnaise, milk, tabasco, lime juice, and salt in a small bowl until well blended and smooth.
When chicken is cool, cut into chunks. Toss with vegetables and fruit and mayonnaise mixture in large bowl until well combined. Serve on lettuce lined platter, if desired.