Easiest Way to Make Holland Mini Pancakes

Holland House&Reg; Lemon Chicken Salad

Set the thermostat to 200°c fill the holes.

Recipe Summary Holland House&Reg; Lemon Chicken Salad

Simmering the chicken in cooking wine adds lots of flavor to this refreshing main dish salad.

Ingredients | Holland Mini Pancakes

½ cup Holland House® White Cooking Wine

1 pound boneless chicken breasts, skinned

1 cup pea pods, blanched

¾ cup sliced celery

¼ cup sliced green onions

½ cup mayonnaise

1 teaspoon grated lemon peel

1 pinch Pepper if desired

½ cup toasted slivered almonds

Lettuce

Directions

Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.

Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.

In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.

Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.

Info | Holland Mini Pancakes

Servings: 4 Yield: 4 servings

TAG : Holland House&Reg; Lemon Chicken Salad

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