- 2 cups cubed cooked chicken
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1 tablespoon finely chopped onion
- 1/2 cup mayonnaise
- 1 tablespoon orange juice
- 1/8 teaspoon grated orange peel
- 1/8 teaspoon salt
- Lettuce leaves, optional
- In a bowl, combine the chicken, celery, green pepper and onion. Add mayonnaise, orange juice and peel and salt; mix well. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 2 servings.
Originally published as Orange Chicken Salad in Reminisce Extra April 2001, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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