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Herbed Chicken & Rice Salad Makes 6 servings
1 tablespoon lemon juice 3 tablespoon real mayonnaise 1/2 cup plus 1 tablespoon fat-free, light or real sour cream 1/2 teaspoon "fines herbes" blend (Italian herbs can also be used) 3 cups cooked rice (basmati, brown or even instant works well) 2 cups diced, cooked skinless chicken (about 3 chicken breasts -- see note) 1 cup diced celery 1/2 cup sliced green olives 1/3 cup sliced almonds, toasted 1/4 cup sliced green onions Salt and pepper to taste
Combine lemon juice, mayonnaise, sour cream and fines herbs in small bowl. Toss remaining ingredients in a large serving bowl. Drizzle dressing over the top and stir to blend. Cover and chill in refrigerator for at least 4 hours (overnight works great).
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