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Chicken Salad Supreme

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  Diced cooked chicken 2 Cup (32 tbs)
  Strawberries 1 1⁄2 Cup (24 tbs), sliced in half
  Fresh pineapple chunks 1 1⁄2 Cup (24 tbs)
  Seedless green grapes 1 Cup (16 tbs)
  Diagonally sliced celery 1 Cup (16 tbs)
  Mayonnaise 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Ground ginger 1 Teaspoon
  Blanched slivered almonds 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Leafy greens 1 Cup (16 tbs)
  Whole strawberries 10

Combine chicken, fruit, and celery in a bowl. Toss to mix.
In a small bowl, combine the mayonnaise, salt, pepper, and ginger. Mix thoroughly.
In a small frying pan, saute the almonds in the butter until golden brown. Remove from pan and chill.
Arrange leafy greens on a serving platter. Gently combine the chicken mixture with enough dressing to moisten. Mound chicken salad in the center of the greens. Top with almonds and whole strawberries. Serve immediately with remaining dressing on die side. Wine: California Extra Dry Champagne

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Chicken Salad Supreme Recipe