2 1/2 cup Cubed cooked chicken
1 cup Celery, thinly sliced
1 cup Green grapes, halved
2 tbsp Minced fresh parsley
1/2 cup Mayonnaise
1 tbsp Lemon juice
1 tbsp Cider vinegar
1 1/2 tsp Prepared mustard
1/2 tsp Salt
1/2 tsp Sugar
1/8 tsp Pepper
4 Cantaloupe rings
Toasted sliced almonds
|
|
In a large bowl, combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. To serve, place 1 cup of chicken salad on each cantaloupe ring; sprinkle with almonds. Yield: 4 servings.
NOTES : "A light chicken salad on a cantaloupe ring is a fun and flavorful way to perk up a summer luncheon, assures Sharon Bickett of Chester, South Carolina."
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #648 by NGavlak@aol.com on Jun 24, 1997
|
|
