Chicken Fruit Salad Plate Recipe
Summary
Ingredients
| Mayonnaise | 3⁄4 Cup (12 tbs) | |
| Sour cream | 1⁄4 Cup (4 tbs) | |
| Tarragon vinegar | 3 Tablespoon | |
| Grated onion | 2 Tablespoon | |
| Toasted almond slices | 1⁄2 Cup (8 tbs) | |
| Diced celery | 1 Cup (16 tbs), diced finely | |
| Capers | 3 Tablespoon | |
| Water chestnuts | 1 Cup (16 tbs), well drained and sliced | |
| Prepared mustard | 1 Teaspoon | |
| Cooked chicken | 3 Cup (48 tbs), cut in bite-size pieces | |
| Stuffed olives | 1 , sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Paprika | To Taste |
Directions
Mix together mayonnaise and sour cream; add vinegar, then all other ingredients except chicken. Let stand one hour. Combine chicken with mayonnaise mixture; let stand another hour. Serve on salad greens with melon slices, pineapple, grapes, or grapefruit, if desired.
Chef
