Dressing: 1/3 to 1/2 c. chutney mayonnaise (quantity depends on amount of chicken and chutney) 1 tsp. Worcestershire sauce salt and pepper to taste Mix all ingredients together. Salad: 1 chicken, cooked and torn into bite-size pieces 1/2 c. parsley, chopped 1/2 c. medium chopped celery 1/2 c. scallions, chopped 1 1/2 c. white raisins, plump with hot water and drain 6 oz. almond pieces (not slivered) Mix all together and add dressing. Refrigerate. Yield: 4 servings. Note: All white meat breasts may be used instead of whole chicken. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |