Wine Country Chicken Salad

Ingredients -

3 tablespoons Low-Fat Buttermilk
1 tablespoon Light Sour Cream
1 tablespoon Light Mayonnaise
2 tablespoons chopped Chives
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
3/4 pound Roasted Chicken Breast, pulled into 1-inch pieces
3/4 cup Red Seedless Grapes, halved
1/2 cup chopped Celery
1/2 cup sliced California Black Ripe Olives
4 cups Mixed Baby Lettuces, washed and torn
2 tablespoons chopped Toasted Pecans

Preparation:

1. Whisk together the first 3 ingredients until smooth.

2. Add the chives and salt and pepper and mix well.

3. Add the grapes, chicken, celery and olives and toss well to coat.

4. Divide the baby lettuces among 4 salad plates.

5. Top with chicken salad mixture.

6. Sprinkle with pecans just before serving.

Chicken Salad Tips -

USDA Inspected

All chickens sold in the U.S. at retail establishments are inspected by the USDA or similar state agency. Each chicken is inspected, including the internal organs, for disease before being approved for sale. They are graded for meatiness, skin blemishes and broken bones and/or cuts. Although product dating is not federally required for chicken, most stores and processors provide this information voluntarily.

Chicken Salad Tips -

Steaming Chicken Breasts

Steaming is a healthy way to prepare chicken breasts. Leave the pot covered when cooking the chicken to avoid letting steam out. To increase flavor, marinate chicken breasts before steaming or add aromatics like carrots, onions and gingerroot to the water. Make a few slits in the top and bottom of the chicken to distribute the heat more evenly.

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