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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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For a bridal shower or summer buffet, this colorful crunchy chicken salad is a perfect choice, notes Pat Stevens, field editor from Granbury, Texas. Ingredients:
6 cups cubed cooked chicken |
2 celery ribs, finely chopped |
1 large green pepper, chopped |
2/3 to 1 cup sweet pickle relish |
1/4 cup shredded carrot |
1 jar (4 ounces) sliced pimientos, drained |
1 cup mayonnaise |
2 tablespoons lemon juice |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 cups each torn bibb, leaf and iceberg lettuce |
2 cups (8 ounces) shredded colby cheese |
2 cups green grapes, halved |
2 cans (11 ounces each) mandarin oranges, drained |
1 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat.
2. Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately. Yield: 12 servings.
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