Poultry and Orange Salad
|Cream cheese||1⁄4 Cup (4 tbs)|
|Grated fresh horseradish||2 Teaspoon|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||5 Tablespoon|
|Finely diced cooked chicken||2 Cup (32 tbs)|
Break up the cheese with a fork and beat to a smooth sauce with the horseradish and the cream.
Stir in the chopped parsley.
Halve the oranges.
Scoop out the orange flesh, discarding the seeds and membranes, and cut into small pieces; mix with the chicken.
Stir the cream sauce into the chicken and orange mixture.
Pile the mixture into the orange shells.