Lemon Chicken Salad

Simmering the chicken in cooking wine adds lots of flavor to this refreshing main dish salad.


1/2 cup HOLLAND HOUSE White Cooking Wine 
1 lb. boneless chicken breasts, skinned
1 cup pea pods, blanched
3/4 cup sliced celery
1/4 cup sliced green onions
1/2 cup mayonnaise
1 tsp. grated lemon peel 
Pepper if desired
1/2 cup toasted slivered almonds


Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink. 

Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces. 

In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors. 

Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates. 

Makes 4 servings.


Per serving: 410 calories, 29g protein, 7g carb, 30g fat (4.5g sat. fat), 75mg chol, 450mg sodium, 3g fiber

Lemon Chicken Salad
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