CRUNCHY CHICKEN SALAD (4 Servings)
3/4 c. mayonnaise or salad
1 Tbsp. sugar
1 tsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. salt
2 c. cut up cooked chicken or
1 c. seedless green or red
2 medium stalks celery, sliced
(about 1 c.)
1/4 c. sliced almonds
1 Tbsp. plus 1 tsp. sugar
Have lettuce leaves ready at serving time. Mix mayon-
naise, 1 tablespoon sugar, the lemon peel, lemon juice, ginger
and salt. Stir in chicken, grapes and celery. Cover and
refrigerate at least 4 hours; but no longer than 24 hours.
Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low
heat, stirring constantly until sugar is melted and almonds are
coated. Cool; break apart. Store at room temperature. To
serve: At serving time spoon crunchy chicken salad into
lettuce lined bowl. Sprinkle with almonds. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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