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Ingredients
| sour cream: 1/2 cup |
| white wine: 1/4 cup |
| Dijon mustard: 4 Tbl |
| garlic: 2 cloves |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| romaine lettuce heads: 2 |
| white bread: 4 slices |
| honey: 4 Tbl |
| oven-roasted chicken breast roll: 2.5 lbs |
| peaches: 4 |
| fresh basil (chopped): 2 Tbl |
Southern Chicken Salad
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. For dressing, in a small bowl whisk together crème fra¿¿he, vinegar, mustard, garlic, salt, and pepper; set aside.
2. Remove a few outer leaves from romaine heads. Reserve removed leaves for another use. Halve romaine heads lengthwise. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates. Top each with a half head of romaine. Arrange chicken and peaches on greens. Sprinkle with mint and basil or marjoram. Drizzle with dressing. Makes 4 servings.