Chicken and Artichoke Pot Pie
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1 pkg. (16 ounces)PERDUE® HARVESTLAND® Boneless Skinless Chicken Breast, Thin sliced
1 can(14 ounces) chicken broth
1/4 cuplight mayonnaise
1/4 cuplight sour cream (alternate: light plain yogurt)
1 teaspoonwhite wine vinegar
2 teaspoonsshallots, finely minced
1/8 teaspoonblack pepper
1/3 cupwalnuts, toasted and chopped
1/3 cupcelery, diced
1/3 cupdried cranberries (alternate: golden raisins)
4 leavesbutter lettuce
Heat water and chicken broth in a medium-sized saucepan over medium-high heat; bring to a boil. Add chicken; reduce heat to medium-low and cook 10-12 minutes uncovered. Remove chicken from broth; cool 10 minutes. Chop chicken into 1/2-inch pieces.
Whisk together mayonnaise, sour cream and vinegar in a large bowl while chicken is cooling; add shallots, salt, pepper and nutmeg. Add chicken, walnuts, celery and dried cranberries; stir gently to combine.
Serve chicken salad on bread with a lettuce leaf on each sandwich.
Chicken Salad with Dried Cranberries and WalnutsAdd Your Comment