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City of Portland
Summer Chicken Salad

4 small boneless skinless chicken breasts (about 1 lb.)
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut up
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 tsp. grated lemon zest
1/4 tsp. dill weed
1 medium tomato, cut into wedges
1/4 lb. (4 oz.) pea pods, blanched, cut in half crosswise


Cook chicken in boiling water in covered skillet 15 to 20 minutes or until chicken is cooked through. Meanwhile, mix VELVEETA, sour cream, lemon zest and dill weed in medium saucepan; cook on low heat until VELVEETA is melted, stirring occasionally. Cut chicken into 1/4-inch-thick slices. Arrange on individual lettuce-lined plates along with tomatoes and pea pods. Drizzle with VELVEETA sauce.

Source: www.kraftrecipes.com