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Ingredientes
- 3 c. Cooked, cubed skinless chicken breast
- 1 1/2 c. Diced celery
- 1/4 c. Minced scallion or possibly chives
- 1 c. Lowfat sour cream
- 1 1/2 c. Fresh basil, minced Grnd black pepper Salt
Direcciones
- This is one of my favourite luncheon meals. I serve it on a bed of fresh spinach leaves, garnished with orange slices. The recipe originally called for low/non fat lowfat sour cream, but I found which the lowfat sour cream tends to go runny if it's left for several hrs so I tried a combination of half nonfat/half fullfat. Which seems to work well. Of course, for those of you not calorie concious, you could use all full fat lowfat sour cream! :) This does taste better if it's refrigerated at least 3-4 hrs before serving but overnight is even better.
- In a large bowl combine the chicken, celery, chives, lowfat sour cream and basil; mix lightly with a fork.
- Just before serving, add in pepper and salt to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 873g | |
| Calories 986 | |
| Calories from Fat 454 | 46% |
| Total Fat 51.52g | 64% |
| Saturated Fat 28.07g | 112% |
| Trans Fat 0.14g | |
| Cholesterol 387mg | 129% |
| Sodium 597mg | 25% |
| Potassium 1986mg | 57% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 11.15g | 7% |
| Protein 113.38g | 181% |
