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1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons milk
2 tablespoons chopped fresh dill
2 tablespoons chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
4 crisply fried deli chicken breasts
1 (12-ounce) bag mixed salad greens
*Substitute 2 teaspoons dried dill weed.
Whisk all dressing ingredients together in bowl. Cover; refrigerate 3-4 hours.
Remove chicken breast meat from bone; cut into slices. Combine chilled dressing and salad greens; toss lightly.
Place greens mixture onto platter; arrange chicken slices on top.