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This is a nice
main-dish salad to serve on a warm summer day...
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1
lb |
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boneless chicken breasts |
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½
cup |
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prepared long grain and wild rice mix |
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¼
cup |
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mayonnaise |
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¼
cup |
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sour
cream |
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½
tsp |
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curry powder |
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black pepper, to taste |
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dash |
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worcestershire sauce |
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2
Tbs |
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sliced almonds |
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1
med. |
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red
delicious apple, skin on, diced |
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lettuce for garnish |
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1 |
Place
chicken in shallow baking dish filled with 1/4"
water. Cover and bake in 350 degree oven until
done, about 30 minutes. While chicken is
cooking, prepare rice according to package
directions. |
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2 |
Allow
chicken and rice to cool. Cut chicken into
cubes. |
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3 |
In small
bowl, combine sour cream, mayo, worcestershire
sauce, curry powder and pepper. Refrigerate. |
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4 |
When ready
to serve, combine chicken, rice, almonds, apple
pieces and sauce in a large bowl.. Refrigerate
until well-chilled. |
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5 |
Serve over
lettuce. |
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Servings: 4 |
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