| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Chicken, Salads |
5 |
Servings |
INGREDIENTS
| 3 |
c |
Shredded cooked chicken or turkey, loosely packed |
| 1 |
c |
Seedless grapes; halved |
| 1 |
|
Green onion; chopped |
| 2/3 |
c |
Almonds or unsalted cashews; toasted & slivered |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Sour cream |
| 2 |
ts |
Lemon juice |
| 3/4 |
ts |
Fresh dill or tarragon; minced |
|
|
Salt and freshly ground pepper, to taste |
|
|
Salad greens |
INSTRUCTIONS
1. In a medium mixing bowl combine shredded chicken, grapes, green onion,
and 1/2 cup of the nuts. Reserve remaining nuts.
2. In a small mixing bowl stir together mayonnaise, sour cream, lemon
juice, and dill.
3. Fold mayonnaise mixture into chicken mixture. Season with salt and
pepper to taste.
4. Serve on salad greens, garnished with remaining nuts.
* Timesaver Tip: If the salad is prepared ahead, reserve all the nuts. Mix
the 1/2 cup in just before serving, to prevent their getting soggy.
Recipe by: the California Culinary Academy Posted to KitMailbox Digest by
GAdams1350@aol.com on Jul 25, 1997
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