1 lb. cooked boneless chicken breast
2 tbsp. chopped fresh parsley
1/2 c. walnut halves
3/4 c. raisins
1/2 lb. red seedless grapes
2 apples. Unpeeled, diced
1/2 c. French drsg.
1/2 c. buttermilk basil drsg.

Buttermilk Basil Dressing Mix
1/2 c. powdered non-fat milk
1 Tbsp. sugar
2 Tbsp. dried basil
2 tsp. dehydrated minced onion
1 tsp dried parlesy
1 tsp. dried mustard
1/2 tsp garlic power
1/2 tsp. salt

Dressing
1. Combine 1/4 c. of drsg mix with ((1/2 c. buttermilk blend) we can leave out this blend)) into 3/4 c.of mauonnaise,. Stir in 1 tbsp.lemon juice.

1. Cut chicken into med. Size pieces. Toss with French drsg. Allow to marinate for 15-20 minutes. 2. Add remaining ingredients 3. Add buttermilk drsg. 4.Garnish with grapes and fresh parley

French Drsg.
1/3c. Vingar or lemon jice
2/3 c. olive or salad juice.
11/2 tsp salt
1/4 tsp. pepper
1 tsp. suar
1/2 tsp. dried mustard
1 clove garlic- finely minced