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Luncheon Chicken Salad Recipe

Photo by: Taste of Home

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"For a bridal shower or summer buffet, this colorful crunchy chicken salad is a perfect choice," notes Pat Stevens, field editor from Granbury, Texas.

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12 Servings
Prep/Total Time: 30 min.

Ingredients

6 cups cubed cooked chicken
2 celery ribs, finely chopped
1 large green pepper, chopped
2/3 to 1 cup sweet pickle relish
1/4 cup shredded carrot
1 jar (4 ounces) sliced pimientos, drained
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups each torn Bibb, leaf and iceberg lettuce
2 cups (8 ounces) shredded Colby cheese
2 cups green grapes, halved
2 cans (11 ounces each) mandarin oranges, drained
1 cup slivered almonds, toasted

Directions

In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat.
Combine the lettuces; divide among 12 salad plates. Top each with 1 cup chicken salad, cheese, grapes, oranges and almonds. Yield: 12 servings.

Nutrition Facts: 1 serving (1 cup) equals 464 calories, 31 g fat (8 g saturated fat), 87 mg cholesterol, 497 mg sodium, 20 g carbohydrate, 3 g fiber, 28 g protein.

Luncheon Chicken Salad published in Taste of Home June/July 2007, p8

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.

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