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Ingredients
2 to 3 cups cooked, diced chicken
2 tablespoons plus 2 teaspoons lemon juice
1 cup diced celery
3 tablespoons minced onion
⅓ cup mayonnaise
½ cup toasted slivered almonds
1 11-ounce can mandarin orange slices, drained, plus additional slices for garnish
1 cup seedless grapes
Salt and freshly ground black pepper to taste Lettuce
Lettuce
Preparation
- Step 1
Combine chicken, lemon juice, celery, onion and mayonnaise; chill.
- Step 2
Add almonds, orange sections and grapes; season with salt and pepper. Toss until well mixed.
- Step 3
Serve on lettuce leaves with additional orange sections, if desired.
Private Notes
Comments
This recipe appeared in the New York Times approx. 30 years ago. I make it several times a summer. In the hot weather I keep cooked chicken breasts in the refrigerator, which I use for chicken salad when it is too hot to cook.
This is our favourite summer dinner salad. I usually use a 1:1 ratio of chicken to celery, season with curry powder or cumin, and serve over a heap of crispy lettuce. It is just as good without the grapes.
This recipe appeared in the New York Times approx. 30 years ago. I make it several times a summer. In the hot weather I keep cooked chicken breasts in the refrigerator, which I use for chicken salad when it is too hot to cook.