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Richard Baxter

Chicken Salad Supreme

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy French Gourmet on, Poultry, Salads & dr 6 Servings

INGREDIENTS

4 c Chicken; cooked and diced
1/2 c Celery; chopped
2 c Seedless grapes; optional
1/2 ts Salt
1/2 ts Pepper
1/2 c Mayonnaise
1/2 c Sour cream
1/2 ts Dijon mustard
Pecan halves; salted to taste -OR- toasted almonds

INSTRUCTIONS

Sprinkle chicken with 1 teaspoon olive oil or 1 Tablespoon French dressing.
Combine chicken, celery, grapes, salt and pepper and toss lightly with
mayonnaise, sour cream and mustard. Add nuts.
Serves 6-8.
Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp.,
11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 39.
Serving Ideas : Serve in cantaloupe or pineapple shells; garnish w/ fruit.
Recipe by: Naomi Arbit & June Turner, Gourmet on the Go, p. 39
Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997

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