Chicken Salad With Horseradish Dill Dressing
|California almonds||1⁄3 Cup (5.33 tbs) (Whole Natural Variety)|
|Liquid smoke||3 Tablespoon|
|Chicken breasts||4 , skinned|
|Chopped fresh dill/1 teaspoon dried dill weed||1 Tablespoon|
|Butter lettuce leaves||16|
|Cucumber||1 , sliced|
|Tomatoes||2 Medium, sliced|
|Shredded carrots||1 Cup (16 tbs)|
|Horseradish dill dressing||1⁄2 Cup (8 tbs)|
Preheat oven to 350 F.
Spread almonds in single layer on baking sheet.
Toast in oven 8 to 10 minutes until lighdy toasted, stirring occasionally.
Bring 1 quart water and liquid smoke to a boil in large saucepan over high heat.
Add chicken; reduce heat and simmer 15 minutes or until chicken is tender and cooked through.
Drain chicken; discard liquid.
Shred chicken; discard bones.
Toss shredded chicken with dill, salt and pepper in medium bowl; refrigerate.
Line 4 salad plates with lettuce leaves.