Name: Chicken Salad with Honey Dressing
Ingredients: 3 c Cut-up cooked chicken; 1 1/2 c Seedless grapes; 1/4 c Sliced green onions (with tops); 1/4 c Chopped green bell pepper; 1 cn (8 ounces) water chestnuts, drained and chopped; 2 Oranges, pared and sectioned; 1/4 Head lettuce, torn into bite size pieces (about 3 cups); 1/4 c Slivered almonds, toasted **; 6 servings.

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry, Salads	1	Servings

INGREDIENTS

3	c	Cut-up cooked chicken
1 1/2	c	Seedless grapes
1/4	c	Sliced green onions (with tops)
1/4	c	Chopped green bell pepper
1	cn	(8 ounces) water chestnuts, drained and chopped
2		Oranges, pared and sectioned
1/4		Head lettuce, torn into bite size pieces (about 3 cups)
1/4	c	Slivered almonds, toasted **
	6	servings.

INSTRUCTIONS

Prepare Honey Dressing. Toss with chicken, grapes, onions, bell pepper and
the water chestnuts. Cover and refrigerate about 2 hours or until chilled.
Toss chicken mixture with orange sections and lettuce. Spoon onto salad
greens if desired. Sprinkle with almonds.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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