I picked this recipe up many years ago from a Taste of Home magazine. I've made a few adjustments to the recipe and the final version is terrific. It's perfect for a light dinner on a warm summer night when it's just too hot to spend a lot of time cooking. This salad is also easy to prepare ahead to save hassle at dinner time.
4 c finely chopped cooked chicken (*To save time I use the food processor to chop the chicken.)
1 c sliced celery1 c seedless green grapes, halved
1 c seedless red grapes, halved
1 c mandarin oranges, drained
¼ c sliced green onions
1 ½ c fat-free or light mayonnaise
2 T honey
1 T Dijon or honey mustard
½ t salt
⅛ t pepper
lettuce leaves
½ c sliced almonds
In a bowl, combine the first six ingredients. In a small bowl, combine mayonnaise, honey, mustard, salt and pepper; mix well. Stir into chicken mixture. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with almonds. Makes 4-6 servings.
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