Warm Chicken Salad
October 2011
Be the first to rate this recipe
0 people tried this recipe.
6 servings
Ingredients
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- 3 tablespoons grainy mustard
- 1 tablespoon honey
- 1 1/2 cups Pulled Chicken
- 5 ounces arugula
- 2 belgian endives, thinly sliced crosswise
- Salt and pepper
- 1/4 cup sliced almonds, toasted
Directions
- In small saucepan, whisk together cream, broth, mustard and honey; bring to boil over medium-high heat. Add chicken and cook, stirring, 1 to 2 minutes to heat through. Combine arugula and endive in salad bowl. Add chicken mixture and toss; season with salt and pepper. Top with almonds.