California Chicken Salad

Adapted from The Sonoma Diet Cookbook

1 lb DLM Chicken Breast, cooked and cubed
2 Granny Smith apples, cored and chopped
1 cup celery, chopped (2 stalks)
1/2 cup green onions, chopped
2 Tbsp fresh flat leaf parsley, chopped
1/4 cup sour cream
1/4 cup Aunt Vera's Italian Red Wine Vinegar
3 Tbsp mayonnaise
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup walnuts, toasted and chopped (optional)
6 cups mixed salad greens, torn

In a large bowl, combine chicken, apples, celery, green onions, and parsley. Stir in sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper. Stir walnuts into chicken mixture. Divide greens among 6 serving plates and top with chicken mixture.

Makes 6 servings
Prep Time: 35 Minutes

Allergy Warning: Contains milk and eggs and soy and other nuts