This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise and sour cream are gluten-free.
"I was in a supermarket and I saw Paul Newman's face on salad dressing and spaghetti sauce....I thought he was missing." -Bob Saget
This Peruvian Green Sauce goes well on almost anything. It is amazingly versatile and repurposing it as chicken salad is a great example of using extra of a recipe for other purposes. Try the sauce as a sandwich spread, as well.
Servings: 8 | Serving size: about 3/4 cup
Cooking time: 45 minutes (does not include chilling time)
This recipe can easily be multiplied, makes great leftovers, and is better after it has chilled for at least two hours before serving.
Place the water and vinegar in a large skillet over medium high heat.
When water is almost boiling add the chicken thighs and cook for 10 to 15 minutes.
Remove, let cool for about 20 minutes and place in the refrigerator to chill.
Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt and fresh ground black pepper to taste in a blender and puree until smooth.
Place in the refrigerator to chill.
When the dressing and the chicken are chilled cut the chicken into 1/4 inch dice.
Place the chicken and the dressing in a bowl along with the celery and green onions.
Fold together well.
Serving size: about 3/4 cup
|Calories 120||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 3g||<1%|
|Dietary Fiber <1g||4%|
|Vitamin A 3%||Vitamin C 8%|
|Calcium 3%||Iron 4%|
|Vitamin K 50mcg||Potassium 300mg|