PARTY CHICKEN SALAD

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Poultry Salad

2 cups chicken breasts, no skin, no bone, R-T-C — cooked and cut up
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup celery — sliced
1 cup seedless white grapes
2 eggs — hard cooked chilled
and chopped.
1/2 cup mayonnaise
1/4 cup slivered almonds — blanched

Sprinkle lemon juice and salt over chicken. Chill several hours.

Toast almonds at 300 degrees for 3 to 4 minutes.

Toss lightly all ingredients. Serve in lettuce lined bowl.

Daisy trim: quarter 2 hard cooked eggs lengthwise. Remove yolks. Sieve the yolks. Arrange whites for petals; use sieved yolks for centers.


Per Serving (excluding unknown items): 434 Calories; 34g Fat (68.1% calories from fat); 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 548mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.

NOTES: From Carolyn Fugere — Served at Ellen’s wedding shower.

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