Ingredients
Salad
- 1 lb cooked chicken breasts, cut or torn into bite-size pieces
- ¾ cup thinly sliced celery (cut on diagonal)
- ½ cup thinly sliced chives or green onions (green portion only)
- ¾ cup toasted pecan pieces (or other nuts)
- 1 cup seedless grapes, halved
- ½ cup golden raisins
Creamy Lemony Herb Dressing
- ¾ cup sour cream
- ¾ cup mayonnaise
- 2–3 tablespoons lemon juice
- 1 teaspoon ground coriander seed
- 3 tablespoons honey
- 1 tablespoon grated lemon peel
- 2 tablespoons chopped fresh lemon balm
- 2 tablespoons chopped fresh Mexican mint marigold or tarragon
- 2 teaspoons chopped fresh lemon thyme
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- Sprigs lemon balm, lemon thyme, lemon basil or Mexican mint marigold (for garnish)
Instructions
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Combine all dressing ingredients in a small bowl with a rubber spatula or whisk. Do not use a blender or processor or the dressing will be too thin. Adjust seasoning to taste.
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Place chicken in a medium mixing bowl. Add celery, chives (or green onions), nuts, grapes, and raisins; toss lightly with a fork.
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Gently fold in just enough dressing to coat the salad. Serve on lettuce leaves or other greens; garnish with additional nuts and herb sprigs.
Notes
Yield: 4 generous servings.
