Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spicy Potlatch Chicken Salad

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Spicy Potlatch Chicken Salad Empty Spicy Potlatch Chicken Salad

    Post by Lobo Tue 09 Feb 2016, 9:13 pm

    Spicy Potlatch Chicken Salad Img34l
    Spicy Potlatch Chicken Salad
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 2 to 4
    Serve this zesty chicken salad for a luncheon or light dinner, accompanied by a loaf of crusty bread. If desired, spoon the salad into butter lettuce leaves and present on individual plates.






    • 184

    Ingredients:


    • 2 boneless, skinless chicken breast halves,
        pounded to 1/2-inch thickness
    • 1 Tbs. olive oil
    • 1 Tbs. potlatch seasoning
    • 1⁄4 cup sour cream
    • 1⁄4 cup mayonnaise
    • 1 celery stalk, chopped
    • 2 Tbs. finely chopped red onion
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste

    Spicy Potlatch Chicken Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle with the potlatch seasoning.

    Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let the chicken cool, then cut into 1/2-inch pieces.

    In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion, parsley, salt and pepper and stir to combine. Cover and refrigerate for at least 1 hour before serving.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 8:41 am