1 3-lb chicken, cooked, skinned, boned; diced
1 Cooked chicken breast, skinned; boned, diced, to add additional white meat
1/4 cup Fresh minced parsley
1/2 cup Chopped celery
3/4 cup Sliced almonds, lightly toasted
1/2 lb Seedless thompson grapes
3/4 cup Mayonnaise (half yogurt if you want to save calories)
1 tbsp Lemon juice
1 Papaya, diced
1 cup Diced Honeydew melon
Salt and coarsely ground pepper to taste
Crisp lettuce leaves
Paprika for garnish
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In large bowl, combine chicken, parsley, celery, almonds, grapes, mayonnaise, lemon juice, papaya and melon. Toss to mix. Season with salt and pepper. Cover and refrigerate several hours to blend flavors.
To serve, arrange lettuce on a platter. Spoon salad onto lettuce. Sprinkle with paprika.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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