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home > recipes > salads and dressings > southern chicken salad
1/2 cup purchased crème fraiche or dairy sour cream 1/4 cup white wine vinegar 3 to 4 tablespoons Dijon-style mustard 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 small heads small heads romaine lettuce 4 slices thick-cut bread, toasted, or large slices sourdough bread, toasted 2 to 4 tablespoons purchased honey-butter 1 2- to 2-1/2-pound purchased roasted chicken, quartered 4 medium peaches or nectarines, pitted and sliced 2 tablespoons shredded fresh basil or marjoram leaves For dressing, in a small bowl whisk together crème or sour cream, vinegar, mustard, garlic, salt, and pepper; set aside. Remove a few outer leaves from romaine heads. Reserve removed leaves for another use. Halve romaine heads lengthwise. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates. Top each with a half head of romaine. Arrange chicken and peaches on greens. Sprinkle with mint and basil or marjoram. Drizzle with dressing. Makes 4 servings. Note: Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. The "Southern" part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustardy-creamy dressing Yield: 4 to 6 servings

Southern Chicken Salad


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: southern
keyword: chicken
keyword: salad
recipes for salads
recipes by butterflydog
Email Address:
(posted September 11, 2008)

1/2 cup purchased crème fraiche or dairy
sour cream
1/4 cup
white
wine vinegar
3 to 4 tablespoons Dijon-style mustard
2 cloves
garlic, minced
1/2 teaspoon
salt
1/4 teaspoon ground black pepper
2 small heads small heads
romaine
lettuce
4 slices
thick-cut bread, toasted, or large slices sourdough bread, toasted
2 to 4 tablespoons purchased
honey-butter
1 2- to 2-1/2-pound purchased roasted
chicken, quartered
4 medium peaches or nectarines, pitted and sliced
2 tablespoons shredded fresh
basil or marjoram leaves

For
dressing, in a small bowl whisk together crème or
sour cream, vinegar, mustard, garlic, salt, and pepper; set aside.

Remove a few outer leaves from romaine heads.
Reserve removed leaves for another use. Halve romaine heads lengthwise. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates. Top each with a half head of romaine. Arrange chicken and peaches on greens. Sprinkle with mint and basil or marjoram. Drizzle with dressing. Makes 4 servings.

Note:
Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. The "Southern" part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustardy-creamy dressing

Yield: 4 to 6 servings


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