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.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
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