Summer Chicken Salad

Ingredients

• 0.3 cup knudsen cream light sour
• 0.3 tsp dill weed 
• 0.5 tsp lemon zest grated
• 4 servings lettuce 
• 4 oz milk velveetaâ® 2%
• 4 oz pea pods cut in half crosswise
• 1 lb chicken breasts boneless skinless
• 1 medium tomatoes cut into wedges

Equipment

• frying pan
• sauce pan

Directions

1. Cook chicken in boiling water in covered skillet 15 to 20 minutes or until chicken is cooked through.
2. Meanwhile, mix VELVEETA, sour cream, lemon zest and dill weed in medium saucepan; cook on low heat until VELVEETA is melted, stirring occasionally.
3. Cut chicken into 1/4-inch-thick slices. Arrange on individual lettuce-lined plates along with tomatoes and pea pods.
4. Drizzle with VELVEETA sauce.