| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salad | 5 | Servings | |
INGREDIENTS
| 1 | 3-lb chicken; cooked, skinned, boned; diced | |
| 1 | Cooked chicken breast; skinned; boned, diced, to add additional white meat | |
| 1/4 | c | Fresh minced parsley |
| 1/2 | c | Chopped celery |
| 3/4 | c | Sliced almonds; lightly toasted |
| 1/2 | lb | Seedless thompson grapes |
| 3/4 | c | Mayonnaise (half yogurt if you want to save calories) |
| 1 | tb | Lemon juice |
| 1 | Papaya; diced | |
| 1 | c | Diced Honeydew melon |
| Salt and coarsely ground pepper to taste | ||
| Crisp lettuce leaves | ||
| Paprika for garnish |
INSTRUCTIONS
In large bowl, combine chicken, parsley, celery, almonds, grapes, mayonnaise, lemon juice, papaya and melon. Toss to mix. Season with salt and pepper. Cover and refrigerate several hours to blend flavors. To serve, arrange lettuce on a platter. Spoon salad onto lettuce. Sprinkle with paprika. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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