|1||pkg. (16 ounces) PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin sliced|
|1||can (14 ounces) chicken broth|
|1/4||cup light mayonnaise|
|1/4||cup light sour cream (alternate: light plain yogurt)|
|1||teaspoon white wine vinegar|
|2||teaspoons shallots, finely minced|
|1/8||teaspoon black pepper|
|dash ground nutmeg|
|1/3||cup walnuts, toasted and chopped|
|1/3||cup celery, diced|
|1/3||cup dried cranberries (alternate: golden raisins)|
|4||leaves butter 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.