CHICKEN SALAD WITH DILL WALNUTS AND WHITE GRAPES

CHICKEN SALAD WITH DILL WALNUTS AND WHITE GRAPES image

Yield about 4

Number Of Ingredients 12

10 chicken tenderloins
1 cup half and half
3/4 cup sour cream
1/2 cup mayonaisse
1/4 cup chopped dill
about 15 white seedless grapes
white vinegar to taste
salt and pepper to taste
1/2 cup chopped celery
2 tbsp mild olive oil or vegetable oil
1 tablespoon butter
1/2 cup chopped walnuts

Steps:

Pat dry and season chicken tenderloins with salt and pepper. Allow seasoning to penetrate for about 20 minutes.If you let them stay longer refridgerate them. Heat oil and butter in a large skillet. Sear tenderloins quickly remove from pan and drain on toweling. Chicken will not be fully cooked at this time. Pour off excess oil and fat from the pan. Lower the heat to a simmer and add half and half. Return tenderloins to the skillet and poach till chicken is cooked through ( about 7 or 8 minutes). Cut one in half to be sure the centers are not pink. Remove chicken and allow to cool. Reduce half and half till thickened or reduced by half. To make dressing whisk together sour cream, mayonaisse vinegar,dill,walnuts,reduced half and half, salt and pepper. Cut cooled tenderloins into 1/2 inch cubes. mix in celery, grapes and dressing. Chill or serve at room temperature.