Chicken Salad With Celery
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United States
The Americans Have Invented Many Attractive Salads Combining Meat orPoultry With Chopped Vegetables And Appropriate Fruits. There AreEpicurean Puritans Who Reject Such Cooking Practices as HighlyObjectionable; Nevertheless, Americans Are Not Alone in Their LikingFor These Unusual Salad Combinations. Connoisseurs in Many OtherCountries Seem to Enjoy Them Also. Americans Use Chicken in a WideVariety of Salad Combinations. Here, For Example, is a RefreshingSalad Using Leftover Cooked Chicken With Fruits And Vegetables.
- 1 3/4 Cups (250 g or 9 Oz) Cubed Cooked Chicken
- 1 Cup (100 g or 3 1/2 Oz) Diagonally Sliced celery;or Use Cooked celery root (celeriac), Cut in Sticks
- 1 Small Onion, Minced. Juice of 1 lemon, salt
- 12 pimento-Stuffed olives, Sliced
- 1 Cup (100 g or 3 1/2 Oz) grapes, Halved,
And Seeds Removed
- 1 Small Can mandarin oranges, Drained
Combine Chicken, celery And Onion in a Bowl; Sprinkle lemon JuiceOver Mixture. Season to Taste And Toss Gently to Mix Ingredients.Chill in Refrigerator About 1 Hour.
When Ready to Serve, Add almonds, olives, grapes And MandarinOranges. Gently Toss With Enough Mayonnaise to Moisten Ingredients.Serve Salad on Crisp Greens. 4 Servings.
Note: if Desired, Substitute Cooked Turkey For Chicken, ToastedPecans For almonds And Thick sour cream or whipped cream For Some ofThe Mayonnaise.
Source: The World's 100 Best Recipes by Roland GoockFormatted by Ckpenner77@hotmail.Com
