
David's Lemon Caper Chicken Salad
makes 3-4 servings
2 chicken breasts
1 small jar capers (3.5 oz)
1/2 cup crushed almonds
1/2 cup fresh dill, chopped
1 cup mayonnaise
1 1/2 lemons
1 clove garlic
2 bay leaves
butter
salt & pepper
Preheat oven to 400 degrees.
Trim chicken breast and season with salt & pepper. Lay in a baking dish and squeeze the juice of a whole lemon over both breasts. Set a bay leaf on each, then a pat of butter over the bay leaves.

Cool cooked chicken breasts. Chop coarsely and mix with capers, dill, almonds, garlic, mayonnaise and juice of 1/2 lemon. Combine thoroughly. Season to taste with salt & pepper.
Serve with crackers, toasts, or croissants. Also delicious in a halved apricot.
That's looks so good. I can't wait to try it.
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