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Southern Chicken Salad

SUBMITTED BY: LYN A. RAASCH

"Buttermilk lends the dressing a distinctive flavor, and grapes and cashews lend it richness. I have found that it works best if I add the dressing all at once, but if there is any left over, pass it around to people separately."
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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 breasts
  • 1 cup dry white wine
  • 1 sprig fresh dill weed
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups seedless grapes
  • 1 cup thinly sliced celery
  • 8 leaves red leaf lettuce - rinsed
  • 1/2 cup chopped salted cashews
  • 5 sprigs fresh dill weed, for garnish

DIRECTIONS

  1. TO MAKE 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.
  2. TO MAKE 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.
  3. Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes 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).
  4. Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by CORINNE G
The chicken is beautifully tender, the overall taste is dill (I could not taste the buttermilk). I found it a little too "mayonnaisey", next time I will use half mayonnaise and half sour cream. My husband loved it.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by JSDOUCET
Yumm! Similar to a Southern Living recipe that I lost. I used pecans instead of cashews for a real southern touch!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2007 by Traci B
This is very good. I made it for several girlfriends and everyone loved it and wanted the recipe. I made croissant sandwiches and added slivered almonds instead of cashews.

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 522

  • Total Fat: 31.8g
  • Cholesterol: 83mg
  • Sodium: 387mg
  • Total Carbs: 20.6g
  •     Dietary Fiber: 2.3g
  • Protein: 30.7g

VIEW DETAILED NUTRITION

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