Southern Chicken Salad

1/2 cup mayonnaise
3 tablespoons buttermilk
1/4 cup minced green onions
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breasts
1 cup dry white wine
1 sprig fresh dill weed
1/8 teaspoon freshly ground black pepper
1 1/3 cups diced apples
1 cup thinly sliced celery
8 leaves red leaf lettuce rinsed
1/2 cup chopped pecans
5 sprigs fresh dill weed, for garnish


To make dressing: Whisk the mayonnaise, green onions, buttermilk, dill and
ground black pepper in a small bowl to blend (can be made 1 day ahead).
Cover and chill.

To make salad: Arrange the chicken in a heavy, medium size skillet. Add
the wine, dill and ground black pepper. Season with salt. If necessary,
add water to cover the chicken. Simmer over medium low heat until chicken
is just cooked through, turning once (about 11 minutes). Transfer chicken
to a plate and let cool. Cut chicken into 1/2 inch pieces. Place in a
large bowl. Add the diced apples and the celery and mix in the dressing to
thoroughly coat the mixture. Season with salt and pepper to taste. Cover
and refrigerate for at least 20 minutes to develop the flavors. (Can be
prepared up to 3 hours ahead). Arrange the lettuce leaves on plates, mound
on the salad and sprinkle with nuts. Garnish with fresh dill and serve.


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