Chicken Salad Supreme
|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)|
|Freshly ground black pepper||To Taste|
|Ground ginger||1 Teaspoon|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Leafy greens||1 Cup (16 tbs)|
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