"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Salad in Edible Salad Bowl Recipe

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This recipe for Chicken Salad in Edible Salad Bowl, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Powell
Added: Tuesday, January 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (5lb) stewing chicken
8 (10 inch) flour tortilla shells
1 pkg. alfalfa sprouts
2 cups diced celery
2 apples, cored and finely diced
1 cup white grapes
1-1/2 cups mayonnaise
pineapple juice
1 T lemon juice
1/4 tsp white pepper
1/2 tsp salt
1/2 tsp Accent

Directions:
Directions:
Boil chicken for approximately 2 hrs. After chicken cools, bone and finely dice. Combine chicken, 1/2 pkg. alfalfa sprouts, celery, apples and grapes in a bowl. Mix mayonnaise with pineapple juice and add: 1 T lemon juice, 1/4 tsp white pepper, 1/2 tsp salt and 1/2 tsp. Accent. Combine chicken mixture with mayonnaise mixture. Chill before serving, Form bowls by placing tortillas (one at a time) in deep fryer, push down on center of shell with a ladle to form shape. Garnish with: strawberries, watercres, melon, tomato wedges, egg wedges, shredded lettuce.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe was featured on the Friday Feast with Jack McCarthy on Channel 7 in Detroit and made it into his cookbook, "Jack McCarthy's Restaurant Recipes". Peabody's of Birmingham in Birmingham, Michigan contributed this recipe.

 

 

 

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