Aunt Lindas Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe was given to me by my cousin Judy. It was hand written by her mother on and index card. This was her Chicken Salad of choice to serve when she was catering. I made this twice now with some left over grilled chicken and I am hooked on the lemony orange flavor. Read more . The toasted almonds give it a nice textur variation. It comes off much more citrisy than mayonnaisy. Ingredients:
3 cups cooked chicken, cut into chucks approximately olive size |
1 tbls minced red onion |
1 tsp salt |
2 tbls lemon juice |
1 cup celery, thinly sliced |
1 cup seedless red grapes |
1/3 cup mayonnaise |
1 cup tangerine segments or 1 11oz can manderin orange segments |
1/2 cup slivered almonds, toasted |
6 -8 lettuce leaves |
8 – 10 kalamata or black greek olives, pitted |
Directions:
1. In a bowl, combine Chicken, Onion, Salt, Lemon Juice, and Celery. Cover and refrigerate several hours to marinate stirring occasionally.
2. When ready to serve, toss Chicken mixture with grapes, Mayo, and all but a few of the Almonds, Olives and Mandarin or Tangerine Segments.
3. Line a serving bowl with Lettuce Leaves, arrange Chicken Salad on Top and garnish with reserved Olives, Almonds, and Orange Segments. Or line a Pita with Lettuce, spoon in the salad and sprinkle with Almonds, Orange segments and Olives.
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