| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Salads |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Diced cooked or canned chicken |
| 1 1/2 |
c |
Finely diced celery |
| 3 |
tb |
Lemon juice |
| 1 1/2 |
c |
Seedless green and or red grapes |
| 1/2 |
c |
Blanced almonds; slivered and toasted |
| 1 |
c |
Mayonnaise or salad dressing |
| 1/4 |
c |
Light cream |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Combine the chicken, celery and lemon juice and chill 1 hour. Add grapes
(can be cut in half) and almonds. Combine mayonnaise, light cream, salt,
dry mustard and pepper, then add to the chicken mixture. Toss lightly. This
is especially attractive when served in a tomato-aspic ring and garnished
with a small bunch of grapes.
Recipe by: Quick 'n Easy June 1997
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
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