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Recipe Friday: Champagne Chicken Salad

This week: Champagne Chicken Salad

Chicken: (this part works for regular salads or a main dish, too.)

  • 3-4 boneless chicken breast halves
  • 4 tablespoons butter
  • 1 medium lemon, sliced
  • 1 cup champagne (dry white sparkling wine like Cordon Negro Brut)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon powdered sage
  • 1 teaspoon powdered onion
Dressing:

  • 3/4 cup ranch dressing (light)
  • 1/4 cup non-fat sour cream
  • 1 teaspoon dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon champagne
  • 1 teaspoons lemon zest
  • 3 tablespoons parsley
  • 1/4 cup tablespoons chives
  • 1/4 cup finely chopped sun dried tomatoes
  • 1/4 cup asiago cheese

To prepare the chicken:

In a greased baking dish, layer bottom of dish with lemon slices. In a small bowl, cream butter, salt, pepper and sage. Spread across chicken breasts. Arrange chicken in dish and cover with foil. Bake at 400 for 25 minutes.

When done, remove chicken from pan and allow to cool on a covered plated. Allow to cool until easily handled. Slice and cube about 4 cups worth. (Reserve any extra chicken for other meals.)

To make the chicken salad:

In a mixing bowl, whisk together dressing ingredients except cheese, parsley and lemon zest. Add chicken and mix well. Sprinkle with asiago cheese, lemon zest and parsley when ready to serve.

Serve warm immediately or chilled. For sandwiches, shred chicken instead of cubes.

Serving suggestions:

  • Serve in a martini glass with sesame sticks
  • Top a salad bed of thinly chopped romaine hearts
  • Open face on thin-sliced sour-dough toast
  • Fill a pita with romaine lettuce and about 1 cup of chicken salad

Calories per serving: About 300-350 per cup

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