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2 pounds boned and skinned chicken breasts, trimmed
1/3 cup raspberry, white or red wine vinegar
1/2 cup reduced-calorie mayonnaise
1/4 cup reduced-fat sour cream
1/2 teaspoon each salt and black pepper
1/3 cup slivered almonds, toasted
1/2 pound red or black seedless grapes, cut in half (1 1/2 cups)
2 stalks celery, thinly sliced on the diagonal (1 cup)
1/3 cup finely chopped red onion
12-inch skillet with cold water and bring to a boil over high heat. Add the chicken, lower the heat, and simmer for 8 minutes or just until the chicken is cooked through; drain.
In a large bowl, stir together the mayonnaise, sour cream, vinegar, salt and pepper. Add the chopped chicken and remaining ingredients and toss. Chill for at least 2 hours.
Enjoy!
(Personal comments on recipe: Just pulling the chicken apart saves time instead of all the cutting. Pulling is my preference, so I may be prejudiced.)
http://www.TakeAimAtWellness.com
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