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Friday, June 27, 2008

Chicken Salad

Here's a nice salad to serve during those hot summer months that we enjoy here in MN. Or elsewhere too!

Chicken Salad

4 cups cubed cooked chicken
1-1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onions
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon ground mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted (optional)
1 kiwifruit, peeled and sliced, optional

In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next nine ingredients; stir until smooth.

Pour over the chicken mixture and toss gently. Stir in almonds and serve immediatelyif desired, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired. Yield: 6-8 servings.


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