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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This salad is great in the summer when it's too hot to cook. Recipe source: Bon Appetit (March, 1982) Ingredients:
2 cups cooked chicken, diced |
4 stalks celery, diced |
1/4 cup slivered almonds, toasted |
1/2 cup green grape, seedless |
1 teaspoon lemon juice |
mayonnaise |
salt and pepper |
lettuce |
1 bunch spinach leaves |
2 carrots, sliced |
1 cucumber, sliced |
1 cup alfalfa sprout |
4 green onions, diced |
herb salad dressing or poppy seed dressing (bottled or homemade) |
Directions:
1. Combine chicken, celery, alomonds, grapes and lemon juice in large bowl.
2. Toss.
3. Add enough maynaise and salt and pepper to moisten (about 1 cup) and mix well.
4. Refrigerate until ready to use.
5. Line salad bowl with lettuce and spinach leaves.
6. Arrange carrots, cucumbers, sprouts and onions on top of lettuce and spinach.
7. Mold chicken mixture on top.
8. Serve with dressing.
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