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California Chicken Salad
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Recipe Information
Serves/Makes:4 servings

  • 4 chicken breast halves, poached, cooled & chopped
  • 2 celery stalks, chopped
  • 2/3 cup (150 ml) sliced almonds
  • 1/2 cup (125 ml) chopped onion - Vidalia is nice
  • 1 cup (225 ml) halved seedless red grapes
  • dried tarragon to taste
  • salt to taste
  • Dressing:
  • Kraft mayonnaise thinned with fresh lemon juice
  • Toss all salad ingredients together and mix with the mayonnaise thinned with lemon juice. (Just enough to bind the mixture lightly.)
  • Season lightly with tarragon and salt and mix again.
  • Serve on slices of avocado sprinkled with lemon juice or as a sandwich, mounded on a sliced croissant topped with avocado and crisp bacon. MMMMMM!
I haven't had the chicken salad at the restaurant in S.C., but I duplicated a similar chicken salad from another restaurant.

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