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Chicken Salad - California Chicken Salad
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I had this at a restaurant back in the mid-80's and developed my own recipe. Here it is.

Linda Weissert


  • 4 boneless skinless chicken breast halves, cooked and diced
  • 2 stalks celery, diced
  • 2/3 cup (150 ml) sliced almonds or cashews
  • 1/2 cup (125 ml) vidalia onion, diced finely
  • 1 cup (225 ml) seedless red grapes, halved
  • 1 2 tbsp (30 ml) fresh lemon juice
  • 1/4 cup (60 ml) to 1/3 cup (80 ml) Kraft or Hellman's mayonnaise
  • dried tarragon, to taste
  • salt and pepper, to taste
  • avocado, optional
  • croissants, optional
  • cooked bacon, optional
  • Mix together chicken, celery, nuts, onion and grapes, set aside.
  • Mix mayonnasise and lemon juice.
  • Mix salad and dressing lightly and season with tarragon, salt and pepper.
  • If salad is a little dry add a bit more mayo and lemon juice.
  • Serve with slices of avacado sprinkled with lemon juice or on croissants with avacado slices and crisp bacon strips.
Light, refreshing and very satisfying.

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