Tuesday, July 5, 2011


This chicken salad makes a delicious luncheon salad served
on a bed of lettuce leaves.

Or pair it with a slice of fresh cantelope.

2½ to 3 cups diced cooked chicken
¾ cup finely chopped celery
1 cup halved green seedless grapes
2 tsp. minced red onion
1 tsp. salt
dash of black pepper

Combine chicken, celery, grapes, onion, salt and pepper.

1/3 cup mayonnaise
1 tsp. white vinegar
1 tsp. sugar

Stir mayonnaise, vinegar and sugar together until well blended.
Add to chicken mixture; toss gently to mix.
Cover and refrigerate for 1 hour to allow flavors to blend.

1/2 cup slivered almonds, toasted

Add slivered almonds just before serving.

1 comment:

  1. so it's almost midnight right now but this looks so yummy i could have some about now!! love the flowers in the background too!! wendy