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FRESH & LIGHT MACADAMIA NUT CHICKEN SALAD
Savory light salad for brunch, lunch, any time of day
3 c. Cold white chicken meat
1 tbs. Finely chopped fresh tarragon or 1 tsp. dried tarragon that has been soaked in 2 tbs. of white wine for 45 min.
1/2 c. Low-fat mayonnaise
1/2 c. Low-fat sour cream
Pinch of pepper
1 c. Island Princess Macadamia Nuts, all-natural, unsalted
Lemon wedges for garnish (optional)
Cook chicken in microwave (or saute on stove) until cooked through. Chill and cut into bite-sized pieces. Combine the chicken and tarragon. Add mayonnaise to sour cream, season with pepper to taste. Toss the chicken and Macadamia nuts with the mayonnaise mixture. Arrange salad on a bed of greens and garnish with a sprig of tarragon and a lemon wedge that could be squeezed lightly over salad.
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