Chicken Salad with Celery

Chicken Salad With Celery United States

The Americans have invented many attractive salads combining meat or poultry with chopped vegetables and appropriate fruits. There are epicurean puritans who reject such cooking practices as highly objectionable; nevertheless, Americans are not alone in their liking for these unusual salad combinations. Connoisseurs in many other countries seem to enjoy them also. Americans use chicken in a wide variety of salad combinations. Here, for example, is a refreshing salad 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 juice over 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 mandarin oranges. Gently toss with enough mayonnaise to moisten ingredients. Serve salad on crisp greens. 4 servings. Note: If desired, substitute cooked turkey for chicken, toasted pecans for almonds and thick sour cream or whipped cream for some of the mayonnaise.

Source: The World's 100 Best Recipes  By Roland Goock Formatted by ckpenner77@hotmail.com

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 * World Recipes Y-Group