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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 2 Tbsp. GREY POUPON Dijon Mustard
- 2 tsp. red wine vinegar
- 2 tsp. poppy seed
- 3 cups cooked chicken breast strips (about 1 lb.)
- 6 cups torn salad greens
- 1 cup halved cherry tomatoes
- 2 green onions, cut diagonally into slices
- 1/4 cup PLANTERS Sliced Almonds, toasted
Method
- Beat sour cream, mustard, vinegar and poppy seed in medium bowl with wire whisk until well blended; cover.
- Refrigerate at least 1 hour to allow flavors to blend.
- Add chicken; toss to coat.
- Place 1-1/2 cups of the salad greens and 1/4 cup of the tomatoes on each of 4 salad plates; top evenly with the chicken salad.
- Sprinkle with onions and almonds.
