Island Chicken Salad

Serves: 4
Total Calories: 199


1 tablespoon vermouth
1 teaspoon tarragon dried, crushed
2 cups chicken breasts cubed cooked chilled
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon capers (optional)
1/2 teaspoon paprika
1/4 teaspoon salt
4 drops hot pepper sauce
1/2 cup macadamia nut halved
1 head Bibb lettuce
Minced parsley
3 eggs hard-cooked, quartered


In a medium bowl, stir vermouth and tarragon let stand for 5 minutes. Add chicken toss to coat.

Meanwhile, in a small bowl, stir mayonnaise, sour cream, capers if desired, paprika, salt and hot pepper sauce until blended. Pour over chicken mixture stir until chicken is well coated. Stir in half of the nuts.

Line a serving platter with lettuce leaves. Mound chicken salad in the center. Sprinkle with parsley. Garnish with eggs and remaining nuts.

Nutritional Facts:

Serves: 4
Total Calories: 199
Calories from Fat: 149

This Island Chicken Salad recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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