Mandarin Chicken Salad
|Chopped cooked chicken||3 Cup (48 tbs)|
|Minced onion||1 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Thinly sliced celery||1 Cup (16 tbs)|
|Seedless grapes||1 Cup (16 tbs)|
|Mayonnaise/Cooked salad dressing||1⁄3 Cup (5.33 tbs)|
|Mandarin orange segments/1 cup tangerine sections, drained||11 Ounce|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Pitted ripe olives||6 , pitted|
Combine chicken, onion, salt, lemon juice and celery; refrigerate for several hours.
Combine chicken mixture lightly with grapes and mayonnaise.
Add orange sections and almonds, reserving a few for garnish.
Line J salad bowl with lettuce leaves; fill with chicken mixture.
Garnish with reserved orange sections and almonds and ripe olives.