Please Visit Our Sister Sites:

(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!

1,000,000+ free recipes and free software at:

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.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!