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CRUNCHY CHICKEN SALAD (4 Servings) 3/4 c. mayonnaise or salad dressing 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 turkey 1 c. seedless green or red grapes 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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |