Lemon Chicken Salad

Name: Lemon Chicken Salad
Ingredients: grated zest of 2 lemons; Fresh herbs (dill, tarragon, thyme, or chives), for garnish; ¾ cup heavy or whipping cream; 4 whole boneless, skinless chicken breasts (about 3 pounds), well rinsed and patted dry; 1 head Bibb lettuce; 1 head romaine lettuce; 1 head Boston lettuce; ¾ cup heavy or whipping cream; 2½ cups Light Lemon Mayonnaise; 1 cup walnut halves; 1 large bunch watercress; 1 small head radicchio

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Create a pastel palette for a late spring luncheon or supper.

Ingredients

4 whole boneless, skinless chicken breasts (about 3 pounds), well rinsed and patted dry
¾ cup heavy or whipping cream
1

Gluten-free
Spring

Method

Preheat the oven to 350°F.
Arrange the chicken breasts in a single layer in a shallow baking pan. Spread the cream evenly over them, and bake until done,