Crunchy Chicken Salad
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Cut-up cooked chicken/Cut-up cooked turkey||2 Cup (32 tbs)|
|Seedless green grapes||1 Cup (16 tbs) (Or Red Variety)|
|Celery stalks||2 Medium, sliced|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Sugar||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Lettuce leaves||1 (Have Ready At Serving Time)|
Mix mayonnaise, 1 tablespoon sugar, the lemon peel and lemon juice, ginger and salt.
Stir in chicken, grapes and celery.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly, until sugar is melted and almonds are coated.
Cool; break apart.
Store at room temperature.