Party Chicken Salad Recipe
Ingredients
| 1/4 lb. mushrooms pint French dressing | ||
| Small lettuce cooked chicken | ||
| Artichoke hearts | 1 Can (10oz) | |
| Pepper red | 1 Small | |
| 1/2 lb. Sliced cooked green beans | ||
| Salt, pepper | ||
| Slivered almonds | 2 Ounce | |
Directions
Slice mushrooms thinly, place in shallow dish.
Pour French dressing over, stand 1 hour, stirring occasionally.
Wash and drain whole lettuce, discarding outer leaves.
Cut each lettuce crossways into 6 wedges, arrange in base of large deep salad bowl.
Discard bones and skin of chicken, chop meat roughly.
Drain and lightly wash artichoke hearts, slice pepper into thin strips.
In separate basin, combine chicken meat, artichoke hearts, cooked beans, strips of pepper, mushrooms and dressing.
Toss lightly, adding salt and pepper to taste.
Refrigerate until ready to serve.
Toast almond slivers under grill until lightly brown, remove from heat.
Pour French dressing over, stand 1 hour, stirring occasionally.
Wash and drain whole lettuce, discarding outer leaves.
Cut each lettuce crossways into 6 wedges, arrange in base of large deep salad bowl.
Discard bones and skin of chicken, chop meat roughly.
Drain and lightly wash artichoke hearts, slice pepper into thin strips.
In separate basin, combine chicken meat, artichoke hearts, cooked beans, strips of pepper, mushrooms and dressing.
Toss lightly, adding salt and pepper to taste.
Refrigerate until ready to serve.
Toast almond slivers under grill until lightly brown, remove from heat.
Chef
