BHG's Newest Recipes:Southern Chicken Salad Recipe

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Southern Chicken Salad

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Ingredients

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

Directions

1. For dressing, in a small bowl whisk together creme fraihe, vinegar, mustard, garlic, salt, and pepper; set aside.

2. 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.

From the Test Kitchen

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.

Nutrition Facts (Southern Chicken Salad)