Serves: 6
INGREDIENTS
Dressing
1 cup sour cream
¾ cup plain yogurt
¼ teaspoon Dijon mustard
1 tablespoon chopped flat leaf parsley
2 tablespoons honey
2 tablespoons seasoned rice wine vinegar
1 tablespoon extra virgin olive oil
Salt and white pepper; to taste
Chicken
2 boneless, skinless chicken breasts (4 ounces each); poached and diced
4 stalks celery, ribs removed and sliced
3 Granny Smith apples; peeled, cored and diced ½-inch
3 red radishes, shredded
½ red bell pepper, seeded and diced small
¼ cup dried California figs, stemmed and diced
½ cup fresh California Mission figs, stemmed and diced
6 to 12 butter lettuce leaves
¼ cup candied pecans
1 pomegranate, seeds only (optional)
PROCEDURE
Combine sour cream, yogurt, mustard, parsley, honey, rice wine vinegar, olive oil, salt and pepper in large mixing bowl; whisk and mix together well. Adjust seasonings to taste. Add diced chicken, celery, apples, radishes, peppers and figs to mixing bowl; toss to coat well with dressing.
To serve, divide and scoop salad onto individual salad plates lined with butter lettuce leaves. Garnish with candied pecans and pomegranate seeds, as desired.
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