Monday, February 8, 2010

Chicken Salad

4 Chicken Breasts
Salt & Pepper

1/2 Cup Sour Cream
1/2 Cup Mayo
1 Tablespoon White Balsamic Vinegar
3 Stalks Celery (finely chopped)


Season chicken with salt and pepper and olive oil. Bake in oven at 350. When finished cut chicken into 1/2 inch pieces.

Combine ingredients in a large bowl. Drizzle the White Balsamic Vinegar so you are sure it distributes evenly. Add salt and pepper to taste and refrigerate.

Serve with slices of muenster cheese on a sub roll.

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