Cheesy Chicken Salad - cooking recipe

Ingredients

4 boneless, skinless chicken breast halves
1 tomato, cut in wedges
24 chinese pea pods, blanched
24 romaine lettuce leaves
1/4 lb. Velveeta, cubed
1/3 c. sour half and half
1/2 tsp. grated lemon peel
1/4 tsp. dill weed

Preparation

Simmer chicken, covered in water 15 to 20 minutes or until tender. Cut into 1/4 inch slices. Arrange chicken, tomatoes and pea pods on individual lettuce-lined plates. Stir in remaining ingredients in 1 quart saucepan over low heat until cheese is melted. Pour over chicken. Makes four servings. 230 calories per serving.