Summer Chicken Salad Courtesy Of: Kraft Canada Summer Chicken Salad 4 Servings 4 Boneless, skinless chicken breast halves 1 Tomato 1/4 lb Chinese pea pods, blanched, cut in half crosswise 1 lettuce 1/4 lb Velveeta Light Pasteurized Process Cheese Product, cut up 1/3 cup Breakstone's Reduced Fat Sour Cream 1/2 tsp Grated lemon peel 1/4 tsp Dill weed Simmer chicken, covered, in water 15 to 20 minutes or until cooked through. Cut into 1/4-inch slices.

Arrange chicken, tomato and pea pods on individual lettuce-lined plates.

Stir remaining ingredients in 1-quart saucepan on low heat until VELVEETA LIGHT is melted. Pour over chicken. Makes 4 servings.