A Company Luncheon:  CHICKEN SALAD WITH WALNUTS & APPLE / LIMA BEANS WITH FAUX BACON & BUTTER

Note:  This is a make-ahead luncheon for 4 people.  The lima beans must be soaked overnight.

–8 chicken tenderloins or breast strips

–olive oil

–salt and pepper

–apples (1 and one-half, small)

–walnuts (1 cup, small pieces)

–mayonnaise

–Bibb lettuce leaves (1 for each serving)

–lima beans (tiny, dried, 1 cup)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

 

1 – Place the chicken in covered baking dish with a little water.  Season with salt, pepper, and olive.  Microwave for 11 minutes on high.  When finished, dice the chicken, and add to a mixing bowl. Chop the apple, and add to the chicken.  Add the walnuts.  Spoon mayonnaise, to taste, to the chicken salad.  Stir well.  Refrigerator.  When ready to serve, add a bit more mayonnaise.

2 – You have soaked the lima beans overnight.  Rinse in a colander.  Add to a slow cooker with 3 cups of water.  Season with Bac’n pieces, margarine, salt, pepper, and olive oil.  Cook on high for 4 hours.  When finished, keep on warm setting until ready to serve.

3 – Serve the chicken salad cold, on a bibb lettuce leaf, and serve the lima beans as a side.

–chicken salad adapted from my husband’s college roommate’s recipe; lima beans original.

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