My Favorite Chicken Veronique |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 5 |
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This is your basic chicken salad - and my old standby recipe. Veronique in the name indicates the presence of green grapes which make this salad extra-delicious. I like to serve it surrounded with fresh fruits in season and hot muffins or sliced tea breads. This is a perfect summer lunch or supper menu, to my way of thinking. Note that cooking time is actually chilling time. Ingredients:
2 cups coarsely diced cooked chicken |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1 cup sliced celery, chilled |
1 cup seedless white grapes, chilled |
2 hard-cooked eggs, chilled and chopped |
1/2 cup mayonnaise |
1/4 cup blanched slivered almond, toasted (almond halves may be used, also) |
Directions:
1. Sprinkle chicken with lemon juice and salt; chill several hours.
2. Halve grapes if they are very large. Add celery, grapes, chopped eggs, mayonnaise, and almonds; toss lightly.
3. Season salad with salt to taste.
4. Note: This salad goes equally well with a vegetable platter. Omit the grapes and add chopped onion to taste, if desired. Serve surrounded with fresh vegetables or vegetables vinaigrette. Add a savory muffin or tea bread for an equally delightful meal.
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