Chicken Salad with Celery

Chicken Salad With celery

United States

The Americans Have Invented Many Attractive Salads Combining Meat orPoultry With Chopped Vegetables And Appropriate Fruits. There AreEpicurean Puritans Who Reject Such Cooking Practices as HighlyObjectionable; Nevertheless, Americans Are Not Alone in Their LikingFor These Unusual Salad Combinations. Connoisseurs in Many OtherCountries Seem to Enjoy Them Also. Americans Use Chicken in a WideVariety of Salad Combinations. Here, For Example, is a RefreshingSalad Using Leftover Cooked Chicken With Fruits And Vegetables.


 * 1 3/4 Cups (250 g or 9 Oz) Cubed Cooked Chicken
 * 1 Cup (100 g or 3 1/2 Oz) Diagonally Sliced celery;or Use Cooked celery root (celeriac), Cut in Sticks
 * 1 Small Onion, Minced. Juice of 1 lemon, salt
 * 12 pimento-Stuffed olives, Sliced
 * 1 Cup (100 g or 3 1/2 Oz) grapes, Halved,

And Seeds Removed
 * 1 Small Can mandarin oranges, Drained

Mayonnaise

Combine Chicken, celery And Onion in a Bowl; Sprinkle lemon JuiceOver Mixture. Season to Taste And Toss Gently to Mix Ingredients.Chill in Refrigerator About 1 Hour.

When Ready to Serve, Add almonds, olives, grapes And MandarinOranges. Gently Toss With Enough Mayonnaise to Moisten Ingredients.Serve Salad on Crisp Greens. 4 Servings.

Note: if Desired, Substitute Cooked Turkey For Chicken, ToastedPecans For almonds And Thick sour cream or whipped cream For Some ofThe Mayonnaise.

Source: The World's 100 Best Recipes by Roland GoockFormatted by Ckpenner77@hotmail.Com

contributed by

 * World Recipes Y-Group