Our daughter's birthday was Monday and, since we knew her husband and sons would take her out to dinner, we invited her for lunch. It was nice to sit and visit with her - she's become a terrific woman and a great mother. Unfortunately, as she gets older we get older! :-)
She tries to make healthy food choices, so I decided to make a fairly light lunch. The menu included homemade chicken salad and tuna salad on mini croissants, green salad with mushrooms, dried cranberries and mandarin oranges, and Strawberry Pineapple Fluff. For dessert I baked a sugar-free pound cake to be served with Splenda-sweetened strawberries and fat-free whipped topping.
This chicken salad was quite tasty - adapted from two recipes from Taste of Home and My Recipes:
1/2 cup light salad dressing
1/2 cup light sour cream
2 Tbsp. fresh lemon juice
1 tsp. salt
1/2 tsp. freshly-ground black pepper
4 cups cooked chicken breast, shredded (I poached 3 large chicken breasts in chicken broth with onion, poultry seasoning and pepper, then cooled and shredded it)
1 1/2 cups red grapes, halved
1/2 cup chopped pecans, toasted
1/2 cup finely chopped celery
1/2 cup finely chopped sweet onion
Mix dressing ingredients, then stir in chicken and remaining ingredients. Chill until serving time.
This was a new recipe, but I'm sure I'll be making it often! The sour cream and lemon juice lend a slight tang to the salad, the pecans, celery and onion add a crunch and the grapes add a delicious sweetness.
Your comments and suggestions are always welcome. Thanks for reading!