| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salads, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter, melted |
| 2 |
c |
Mayonnaise |
| 1/4 |
c |
Fresh parsley, minced |
| 1/2 |
ts |
Curry powder |
| 1/4 |
ts |
Pure granulated garlic |
| 1/8 |
ts |
Marjoram |
|
|
Salt to taste |
| 4 |
c |
Cooked chicken breast shredded |
| 2 |
c |
Seedless green grapes (halved or quartered) |
| 1/2 |
c |
Toasted slivered almonds |
|
|
White pepper (to taste) |
INSTRUCTIONS
Let butter cool to room temperature. In a bowl combine the butter
and the mayonnaise with the parsley, curry powder, garlic, marjoram
and salt and white pepper to taste. Add chicken, grapes and almonds
and fold into the dressing until well blended. Chill until ready to
serve. Serves 6-8.
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr
27, 1999
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