Recipe

Peachtree Street Chicken Salad Recipe

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Ingredients

Directions

Step #1 : Pancake: 1/2 c all-purpose flour 2 TB sugar 1/4 ts salt 1/2 c skim milk 2 eggs beaten -OR- 1/2 c egg substitute - thawed 1 TB margarine or butter 16 oz can sliced peaches in extra : light syrup, drained, : reserving 3 TB liquid 2 TB sliced pecans 1/8 ts cinnamon : Cream Sauce: 1/4 c nonfat sour cream 2 TB powdered sugar 3 TB reserved peach liquid 1/8 ts almond extract Heat oven to 425.
Step #2 In medium bowl, mix flour, sugar, salt, milk & eggs.
Step #3 Beat with wire whisk or rotary beater until smooth.
Step #4 Place margarine in 9-onch pie pan; melt in 425F oven for 2 to 4 mins or just until margarine sizzles.
Step #5 Remove pan from oven; tilt to coat bottom with melted margarine.
Step #6 as soon as possible pour batter into hot pan; top this with peach slices, pecans & cinnamon.
Step #7 Bake for 16 to 20 mins or until puffed & golden brown.
Step #8 Meanwhile in small bowl, mix all cream sauce ingredients; mix well.
Step #9 Cut pancake into wedges.
Step #10 --.
Step #11 Serve as soon as possible eith cream sauce.
Step #12 ~ - - - - - - - - - - - - - - - - - NOTES : serving size 1/4 of recipe 240 calories with 8 grams fat.
Step #13 May be made with sliced apples,also.
Step #14 --.
Step #15 --.
Step #16 --.
Enjoy the PEACHTREE STREET CHICKEN SALAD recipe

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