Beer makes batters better, meat more tender, and sauces more flavorful.
Southern Chicken Salad With Buttermilk Dressing And Pecans
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- #64456
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup mayonnaise
3 tablespoons buttermilk
1/4 cup minced green onions
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves
1 cup dry white wine
1 sprig fresh dill weed
1/8 teaspoon freshly ground black pepper
1 1/3 cup diced apples
1 cup thinly sliced celery
8 leaves red leaf lettuce rinsed
1/2 cup chopped pecans
5 sprigs fresh dill weed, for garnish
directions
Dressing: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.
Salad: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.
Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the diced apples and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).
Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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