Luncheon Chicken Salad
published by starrleena magic on May 28, 2011
“For a bridal shower or summer buffet, this colorful, crunchy chicken salad is a perfect choice,”
Image by ralph and jenny via Flickr
Image by ralph and jenny via Flickr
Prep/Total Time: 30 minutes
6 c. cubed cooked chicken
2 celery ribs, finely chopped
1 lg. green pepper, chopped
2/3 – 1 c. sweet pickle relish
¼ c. shredded carrot
1 jar (4 oz.) sliced pimientos, drained
1 c. mayonnaise
2 tbsp. lemon juice
2 tsp. sugar
½ tsp. salt
½ tsp. pepper
4 c. ea. torn Bibb, leaf and iceberg lettuce
2 c. (8 oz.) shredded Colby cheese
2 c. green grapes, halved
2 can (11 oz. ea.) mandarin oranges, drained
1 c. 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 with 1 c. chicken salad, cheese, grapes, oranges and almonds. Yield: 12 servings.
