Crunchy Chicken Salad Recipe
Ingredients
| 3/4 cup mayonnaise or salad dressing | ||
| Sugar | 1 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 cups cut-up cooked chicken or turkey | ||
| 1 cup seedless green or red grapes | ||
| Celery stalks | 2 Medium, sliced | |
| Almonds | 1/4 Cup (16 tbs), sliced | |
| 1 tablespoon plus 1 teaspoon sugar | ||
| Lettuce leaves | ||
Directions
Mix mayonnaise, 1 tablespoon sugar, the lemon peel and lemon juice, ginger and salt.
Stir in chicken, grapes and celery.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly, until sugar is melted and almonds are coated.
Cool; break apart.
Store at room temperature.
Stir in chicken, grapes and celery.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly, until sugar is melted and almonds are coated.
Cool; break apart.
Store at room temperature.
Chef
