Dressing:
1/2 cup mayo
1/4 cup minced green onions
3 tbsp buttermilk
2 tbsp minced fresh dill or 1 tsp dried dillweed
1/4 tsp black pepper
Salad:
1 lb boneless, skinless chicken breasts (about 4)
i cup white wine
1 large fresh sill sprig or pinch of dried dillweed
1/8 tsp pepper
1 1/2 cups seedless grapes
1 cup thinly sliced celery
Bibb lettuce leaves
1/2 cup pecaan pieces, toasted
For Dressing:
Whisk mayo, green onions, buttermilk, dill & pepper in a small
bowl to blend. (Can be made 1 day ahead.)
For Salad:
Arrange chicken in heavy med skillet. Add wine, dill & pepper. Sea
son w/ salt. Add water if necessary to cover chicken. Simmer until
chicken is just cooked through, turning once, about 11 min. Trans-
fer chicken to plate & cool. Cut chicken into 1/2″ pieces. Place
in large bowl. Add grapes & celery. Mix in enough dressing to coat
mixture thoroughly. Reserve remaining dressing. Season salad to
tasts w/ S&P. Refrigerate at least 20 min. to develop flavors. (Can
be prepared 3 hrs. ahead; ccover & refrigerate.) Arrange lettuce
leaves on plates. Mound salad in leaves. Sprinkle pecans over. Pass
reserved dressing separately.
Serves 4