Chicken Salad Supreme Recipe
Ingredients
| Cooked chicken | 2 Cup (16 tbs), diced | |
| 1 1/2 cups strawberries, sliced in half | ||
| Pineapple chunks | 1 1/2 Cup (16 tbs) | |
| Seedless green grapes | 1 Cup (16 tbs) | |
| 1 cup diagonally sliced celery | ||
| Mayonnaise | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Ground ginger | 1 Teaspoon | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Leafy greens | ||
| 10 whole strawberries | ||
Directions
Combine chicken, fruit, and celery in a bowl. Toss to mix.
In a small bowl, combine the mayonnaise, salt, pepper, and ginger. Mix thoroughly.
In a small frying pan, saute the almonds in the butter until golden brown. Remove from pan and chill.
Arrange leafy greens on a serving platter. Gently combine the chicken mixture with enough dressing to moisten. Mound chicken salad in the center of the greens. Top with almonds and whole strawberries. Serve immediately with remaining dressing on die side. Wine: California Extra Dry Champagne
In a small bowl, combine the mayonnaise, salt, pepper, and ginger. Mix thoroughly.
In a small frying pan, saute the almonds in the butter until golden brown. Remove from pan and chill.
Arrange leafy greens on a serving platter. Gently combine the chicken mixture with enough dressing to moisten. Mound chicken salad in the center of the greens. Top with almonds and whole strawberries. Serve immediately with remaining dressing on die side. Wine: California Extra Dry Champagne
Chef
