Celebrate the season with this Summer Chicken Salad. Chicken breast, 2% Milk VELVEETA, reduced fat sour cream, lemon zest and dill weed make for a creamy and flavorful sauce in this better-for-you Summer Chicken Salad.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (about 1 lb.)
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut up
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 tsp. grated lemon zest
1/4 tsp. dill weed
1 medium tomato, cut into wedges
1/4 lb. (4 oz.) pea pods, blanched, cut in half crosswise
Add To Shopping List
Let's Make It
Cook chicken in boiling water in covered skillet 15 to 20 minutes or until chicken is cooked through.
Meanwhile, mix VELVEETA, sour cream, lemon zest and dill weed in medium saucepan; cook on low heat until VELVEETA is melted, stirring occasionally.
Cut chicken into 1/4-inch-thick slices. Arrange on individual lettuce-lined plates along with tomatoes and pea pods. Drizzle with VELVEETA sauce.
Keeping it Safe
Use a visual test to ensure boneless chicken breasts are thoroughly cooked. If meat is totally white with no pink color, it is safe to eat.
Here's a deliciously different main-dish salad. The pea pods provide a good source of vitamin C and the cheesy sauce adds a good source of calcium.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.