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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When served with hot rolls or muffins, this tangy salad is a terrific alternative to the usual lunchtime fare. It is also a great way to use leftover chicken or turkey. Ingredients:
2 cups cubed cooked chicken breast |
2 cups cubed cantaloupe |
2 cups cubed honeydew |
1 can (11 ounces) mandarin oranges, drained |
1 cup green grapes |
1 cup halved fresh strawberries |
1/2 cup thinly sliced celery |
2 tablespoons finely chopped green onion |
1/4 cup reduced-fat sour cream |
3 tablespoons reduced-fat mayonnaise |
1 tablespoon orange juice concentrate |
1 tablespoon sugar |
1/4 teaspoon celery salt |
4 to 5 teaspoons water |
leaf lettuce |
1/4 cup sliced almonds, toasted |
Directions:
1. In a large bowl, combine the chicken, fruit, celery and onion. In a small bowl, combine the sour cream, mayonnaise, orange juice concentrate, sugar and celery salt. Add enough water to achieve drizzling consistency. Place lettuce on plates; top with chicken mixture. Drizzle with dressing; sprinkle with almonds. Serve immediately. Yield: 6 servings.
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