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Add a photoServings: 6
Ingredients
- Â Â water or possibly chicken stock
- 2 whl skinless, boneless chicken breasts
- 1/4 c. diced celery
- 1/2 c. mayonnaise
- 1/4 c. lowfat sour cream
- 4 Tbsp. minced pecans
- Â Â salt and freshly grnd white pepper
- Â Â dash warm pepper sauce
Directions
- Bring water or possibly chicken stock to a simmer in a large pot. Drop in chicken breasts one by one so they do not clump. Poach till cooked through and no longer pink in the middle. Remove chicken and cold. Save stock for another use.
- Refrigeratechicken, then cut into cubes. (Chilling first makes chicken easier to handle and keeps cubes neater.) Mix with remaining ingredients. Season to taste with salt, grnd white pepper and warm pepper sauce.
- Serve on a croissant or possibly scoop on a tossed salad.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 168 | 97% |
| Total Fat 19.13g | 24% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 109mg | 5% |
| Potassium 36mg | 1% |
| Total Carbs 0.78g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.56g | 0% |
| Protein 0.45g | 1% |
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