Roasted Chicken Salad½ c. mayonnaise
¼ c. sour cream
3 Tbs. dry sherry (I used red wine vinager.)
1 Tbs. soy sauce
2 green onions
Salt/fresh ground pepper
Purée in blender.
1 c. petite peas
1 roasted chicken, (4lbs) shredded
1 celery stick finely sliced
1 head of watercress or masche (I used boxed spring mix.)
Mix lightly with dressing immediately before serving.
We "dressed" the plate with a piece of Italian/French bread, a wedge of cheese (brie), and italian parsley (much prettier than curly parsley) at "1:00", and we also put a mixture of green and black olives at "7:00". It made for a beautiful presentation--NOT shown! Somehow we didn't get any pictures. I took the above from a large snapshot.) Too, bad, but maybe next time we'll remember.
2 comments:
Oh, to have time for such frivolity!! :-) LOL
THANK YOU DONNA!!!! That looks delicious!!!! Don't listen to your brother......;-) He'll be sure to lick his chops when I make it for him!!!! ;-)
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