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Main dishes

Summer Chicken Salad

Summer Chicken Salad recipe
photo by:kraft
VELVEETA cheese, sour cream, lemon zest and dill weed make for a creamy and flavorful sauce in this better-for-you chicken salad.
30 min
30 min
4 servings
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What You Need

small  boneless skinless chicken breasts (about 1 lb.)
lb.  (4 oz.) 2% Milk VELVEETA®, cut up
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
tsp.  grated lemon zest
tsp.  dill weed
medium  tomato, cut into wedges
lb.  (4 oz.) pea pods, blanched, cut in half crosswise

Make It

COOK chicken in boiling water in covered skillet 15 to 20 minutes or until chicken is cooked through.

MEANWHILE, mix VELVEETA, sour cream, lemon zest and dill weed in medium saucepan; cook on low heat until VELVEETA is melted, stirring occasionally.

CUT chicken into 1/4-inch-thick slices. Arrange on individual lettuce-lined plates along with tomatoes and pea pods. Drizzle with VELVEETA sauce.

Kraft Kitchens Tips

Keeping it Safe
Use a visual test to ensure boneless chicken breasts are thoroughly cooked. If meat is totally white with no pink color, it is safe to eat.
How to Grate Citrus Peel
Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.
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