Patio Chicken Bowl
|Cubed cooked chicken||4 Cup (64 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Grated onion||2 Teaspoon|
|Cantaloupe balls||1 Cup (16 tbs)|
|Seedless grapes||1⁄2 Pound|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Combine chicken, celery, mayonnaise or salad dressing, lemon juice, onion, and salt in a medium-size bowl; toss to mix.
Cover; chill at least an hour to season.
When ready to serve, break romaine into bite-size pieces; place in bottom of large bowl.
Spoon chicken salad over; pile cantaloupe balls in center, ring edge with grapes, sprinkle almonds between.