Printable | Taste of Home

Luncheon Chicken Salad

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

Printed from tasteofhome.com Jul 25, 2008

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Luncheon Chicken Salad cont.

2 cups green grapes, halved
2 cans (11 ounces each) mandarin oranges, drained
1 cup slivered almonds, toasted

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 and 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.