Note: This is a make-ahead luncheon for 4 people. The lima beans must be soaked overnight.
–8 chicken tenderloins or breast strips
–salt and pepper
–apples (1 and one-half, small)
–walnuts (1 cup, small pieces)
–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.