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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is another one from the old Sunset salad book from 1975, It is falling apart and the price tag, still on the cover, says $2.20! Now that the weather has gotten so hot, it seemed like time to bring out the main dish cold salad recipes! Read more ! Ingredients:
2 1/2 - 3 cups cooked chicken, diced (3/4 inch cubes) |
1 cup sliced celery |
2 tbsp chopped green onion |
1 tsp salt |
2 tbsp lemon juice |
11 ounce can mandarin oranges, drained |
9 ounce (approx) can pineapple chunks, drained |
1/2 cup toasted slivered almonds |
1/2 cup mayonnaise |
1/2 tsp grated lemon peel |
salad greens (your choice) to line serving bowl |
Directions:
1. Combine chicken chunks, celery slices, and the chopped green onion.
2. Mix in salt and lemon juice and cover and chill until serving time.
3. Just before you get ready to eat, add most of the oranges, the pineapple, and the almonds.
4. Stir the lemon peel into the mayonnaise, then carefully dress your salad with it, being careful not to break up the fruit.
5. Line a bowl with the greens you have chosen.
6. Spoon salad carefully over the greens.
7. Garnish with the oranges you kept back.
8. Serve immediately.
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