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Island Chicken Luncheon Salad |
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Serves: 6 Print this Recipe3 cups chicken cooked, cubed, cold white meat of 1 teaspoon tarragon dried soaked in 2 tablespoons dry vermouth 1/3 cup mayonnaise real 1/4 cup sour cream 1/4 cup capers 1/3 teaspoon salt Few drops Tabasco® pepper sauce 1/2 teaspoon paprika 1/2 cup macadamia nuts broken into halves, or cashews Fresh Bibb or Boston lettuce, washed and crisped 4 eggs hard-cooked and quartered 1 tablespoon parsley minced fresh Combine chicken, tarragon, and vermouth. Blend mayonnaise, sour cream, capers, salt, Tabasco®, and paprika. Pour over chicken mixture; toss. Add 1/3 cup nuts and toss again. Arrange lettuce leaves on serving platter; mound chicken salad in center. Garnish top with remainder of nuts. Place quartered eggs around base. Sprinkle with parsley. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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