Chicken and fruit salad

5 Servings

Ingredients

Quantity Ingredient
1 3-lb chicken; cooked, skinned, boned; diced
1 Cooked chicken breast; skinned; boned, diced, to add additional white meat
¼ cup Fresh minced parsley
½ cup Chopped celery
¾ cup Sliced almonds; lightly toasted
½ pounds Seedless thompson grapes
¾ cup Mayonnaise (half yogurt if you want to save calories)
1 tablespoon Lemon juice
1 Papaya; diced
1 cup Diced Honeydew melon
Salt and coarsely ground pepper to taste
Crisp lettuce leaves
Paprika for garnish

Directions

In large bowl, combine chicken, parsley, celery, almonds, grapes, mayonnaise, lemon juice, papaya and melon. Toss to mix. Season with salt and pepper. Cover and refrigerate several hours to blend flavors.

To serve, arrange lettuce on a platter. Spoon salad onto lettuce. Sprinkle with paprika.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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