| 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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