Polynesian Salad Loaf
|Cubed cooked chicken||2 Cup (32 tbs)|
|Canned bamboo shoots||5 Ounce, drained (1 Can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped green onion||2 Tablespoon|
|Hard cooked egg||1 , chopped|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||2 Tablespoon (Thawed)|
|French bread loaf||1 (Unsliced)|
|Butter/Margarine||1 , softened|
|Green pepper slices||1 Cup (16 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Combine first 8 ingredients; chill.
Cut thin slice from bottom of loaf to make it sit flat.
Cut loaf in half lengthwise; wrap top half of loaf for later use.
Scoop out center of bottom half of loaf to make a slight hollow.
Spread with butter.
Arrange Bibb lettuce on bread.
Top with chicken salad.
Garnish with mandarin oranges, green pepper slices, and almonds.