Exotic Symphonic Chicken Salad
|Cooked chicken/Cooked turkey||3 Cup (48 tbs), cut in large chunks|
|Onion||2 Teaspoon, grated|
|Celery||2 Cup (32 tbs), diced|
|Slivered almonds/Slivered pecans||1 Cup (16 tbs), chopped|
|Seedless green grapes||2 Cup (32 tbs)|
|Canned water chestnuts||12 Ounce, drained and chopped (2 Cans, 6 Ounce Each)|
|Apples||2 Cup (32 tbs), pared and diced|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Combine chicken, onion, celery, almonds, grapes, water chestnuts and apples.
Mix mayonnaise, wine, salt and pepper; toss with chicken mixture.
Refrigerate until served.
Cut avocados in half, seed and sprinkle with lemon juice just before serving.