Herbed Garden Chicken Salad

[Katiecooks]

Ingredients:

For Salad:

4 C cooked, cubed chicken
1 C chopped celery
1/4 C chopped onion
1/4 C chopped carrot
1/4 C seeded and finely chopped red bell pepper
1/2 C peeled and cored Granny Smith apple

For Dressing:

1 C mayonnaise
1 C sour cream
1/2 C milk
1 envelope Knorr Leek Soup Mix
1 tsp. dried fines herbes (a mixture of dried parsley, chives, tarragon and chervil. Sometimes basil, oregano and sage can be added for use with chicken dishes)
1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
2 tsp. chopped fresh Italian parsley leaves

Mixed greens


Directions:

In a large bowl, combine the chicken, celery, onion, carrot, bell pepper and apple, tossing to combine. Refrigerate the salad, covered tightly, for up to 24hours.

In a small bowl, blend together the mayonnaise, sour cream, milk, soup mix, fines herbes, thyme, black pepper and parsley with a wire whisk.

Toss the salad with 1 C of the dressing. Refrigerate the salad for up to 6 hours.

To serve, toss the salad with more dressing and serve it cold on a bed of mixed greens. For an excellent change of pace, you can also stuff this salad mixture into hollowed out zucchini boats and broil under broiler for several minutes for an unusual dinner entree. Absolutely delicious!