| EMERALD CHICKEN SALAD Ingredients: 1 lb. boneless, skinless chicken breasts 1/4 cup mayonnaise 3 tablespoons milk 2 tablespoons TABASCO® Green Pepper Sauce 2 tablespoons lime juice 3/4 teaspoon salt 3 celery stalks, sliced 1 green bell pepper, chopped 1 small avocado, peeled and sliced 1 green apple, cored and cut into 1/2-inch chunks 1 cup green seedless grapes Lettuce leaves, optional Steps: In 10-inch skillet, place chicken breasts and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Drain. Meanwhile, in small bowl, blend mayonnaise, milk, TABASCO® Sauce, lime juice, and salt until smooth. When chicken is cool, cut into half-inch chunks. In large bowl, toss chicken with celery, green pepper, avocado, apple, grapes, and mayonnaise mixture until well combined. Spoon salad onto lettuce-lined platter, if desired. Makes 4 servings. |
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