Simple Luncheon Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
"For a bridal shower or summer buffet, this colorful crunchy chicken salad is a perfect choice," notes Pat Stevens, field editor from Granbury, Texas.
Ingredients
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6 cups cubed cooked chicken
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2 celery ribs, finely chopped
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1 large green pepper, chopped
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2/3 to 1 cup sweet pickle relish
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1/4 cup shredded carrot
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1 jar (4 ounces) sliced pimientos, drained
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1 cup mayonnaise
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2 tablespoons lemon juice
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2 teaspoons sugar
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 cups each torn Bibb, leaf and iceberg lettuce
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2 cups shredded Colby cheese
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2 cups green grapes, halved
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2 cans (11 ounces each) mandarin oranges, drained
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1 cup slivered almonds, toasted
Directions
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1.
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.
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2.
Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately.
Nutrition Facts
1 cup: 464 calories, 31g fat (8g saturated fat), 87mg cholesterol, 497mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 28g protein.
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