Chicken and Grape Salad
|Cooked chicken breasts||2 , boned, skinned and diced (Whole)|
|Celery stalks||4 , diced|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Sliced seedless green grapes||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Freshly ground pepper||To Taste|
|Romaine lettuce leaves||4|
|Spinach leaves||1 Bunch (100 gm)|
|Carrots||2 , thinly sliced|
|Cucumber||1 , peeled and sliced|
|Alfalfa sprouts||1 Cup (16 tbs)|
|Green onions||4 , diced|
|Cooked asparagus||4 , chilled (For Garnish)|
Combine chicken, celery, almonds, grapes and lemon juice in small bowl.
Add enough mayonnaise to moisten and mix well.
Season with salt and pepper.
Cover and refrigerate until ready to use.
Line 4 individual plates with lettuce and spinach leaves.
Arrange carrot, cucumber, alfalfa sprouts and onion around edges.
Mound chicken mixture in center.
Top with asparagus.
Pass dressing separately if desired.