NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

California Chicken Salad

Serves 4-6

3 c. cooked chicken, cut in thin strips
1 c. seedless green grapes
1/2 c. slivered toasted almonds
1 1/2 c. diced celery
1/4 tsp. salt
1/4 tsp. white or black pepper
Combine ingredients.

Dressing:
3/4 c. mayonnaise
1/2 tsp. nutmeg
1 tsp. grated lime rind
2 T. lime juice
Mix all together and serve on lettuce leaf.

Polly Burkholder - Star Tannery


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