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Recipe: Chicken Salad With Horseradish Dill Dressing
Similar Categories: Chicken, Salad, Horseradish, Dill, Dressing
Chicken Salad with Horseradish-Dill Dressing
Yield: 4 Servings
1/3 c Almonds; whole
3 tb Liquid smoke flavoring;
-optional
4 Chicken breast; skinned
1 tb Fresh dill; chopped
16 Butter lettuce leaves
1 Cucumber; sliced
2 md Tomatoes; sliced
1 c Shredded carrots
Horseradish-Dill Dressing
1 c Nonfat plain yogurt
3 tb Horseradish
1 tb Fresh dill; chopped
Preheat oven to 350 degrees. Spread almonds in single layer on baking
sheet. Toast in oven 8 to 10 minutes until lightly toasted, stirring
occasionally. Cool. Bring 1 quart water and liquid smoke to a boil in large
saucepan over high heat. Add chiken; reduce heat and simmer 15 minutes or
until chicken is tender and cooked thru. Drain chicken; discard liquid.
Cook chicken. Shred chicken; discard bones. Toss shredded chicken with
dill, salt and pepper in medium bowl; refrigerate. Line 4 salad plates with
lettuce leaves. To serve, arrange chicken, cucumber, tomatoes, carrots and
almonds evenly on lettuce-lined plates. Drizzle each serving with dressing.
DRESSING: Combine ingredients in a small bowl; mix until well blended.
Refrigerate until ready to serve.
NOTES : Nutrition: Calories 0- 248. Fat - 8g. Cholesterol - 69mg. Sodium -
110mg.
Recipe by: LF, LCal, LChol Light Cooking
By Marie Smith on May 17, 2099, converted by
MM_Buster v2.0l.
Yield: 4 Servings
1/3 c Almonds; whole
3 tb Liquid smoke flavoring;
-optional
4 Chicken breast; skinned
1 tb Fresh dill; chopped
16 Butter lettuce leaves
1 Cucumber; sliced
2 md Tomatoes; sliced
1 c Shredded carrots
Horseradish-Dill Dressing
1 c Nonfat plain yogurt
3 tb Horseradish
1 tb Fresh dill; chopped
Preheat oven to 350 degrees. Spread almonds in single layer on baking
sheet. Toast in oven 8 to 10 minutes until lightly toasted, stirring
occasionally. Cool. Bring 1 quart water and liquid smoke to a boil in large
saucepan over high heat. Add chiken; reduce heat and simmer 15 minutes or
until chicken is tender and cooked thru. Drain chicken; discard liquid.
Cook chicken. Shred chicken; discard bones. Toss shredded chicken with
dill, salt and pepper in medium bowl; refrigerate. Line 4 salad plates with
lettuce leaves. To serve, arrange chicken, cucumber, tomatoes, carrots and
almonds evenly on lettuce-lined plates. Drizzle each serving with dressing.
DRESSING: Combine ingredients in a small bowl; mix until well blended.
Refrigerate until ready to serve.
NOTES : Nutrition: Calories 0- 248. Fat - 8g. Cholesterol - 69mg. Sodium -
110mg.
Recipe by: LF, LCal, LChol Light Cooking
By Marie Smith on May 17, 2099, converted by
MM_Buster v2.0l.
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