The Americans have invented many attractive salads combining meat or poultry with chopped vegetables and appropriate fruits. There are epicurean puritans who reject such cooking practices as highly objectionable; nevertheless, Americans are not alone in their liking for these unusual salad combinations. Connoisseurs in many other countries seem to enjoy them also. Americans use chicken in a wide variety of salad combinations. Here, for example, is a refreshing salad using leftover cooked chicken with fruits and vegetables.
- Contributed by World Recipes Y-Group
- Source: The World's 100 Best Recipes by Roland Goock
- Formatted by Ckpenner77@hotmail.Com
- 4 servings
- 1¾ cups (250 g or 9 oz) cubed cooked chicken
- 1 cup (100 g or 3½ 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 3½ oz) grapes, halved, and seeds removed
- 1 small can mandarin oranges, drained
- Combine chicken, celery and onion in a bowl; sprinkle lemon juice over mixture.
- Season to taste and toss gently to mix ingredients.
- Chill in refrigerator about 1 hour.
- When ready to serve, add almonds, grapes and mandarin oranges.
- Gently toss with enough mayonnaise to moisten ingredients.
- Serve salad on crisp greens.