"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS
4 cups cubed, cooked chicken
2 tablespoons fresh lemon juice
1 cup creamy salad dressing, e.g. Miracle Whip
1 teaspoon salt
1 cup pineapple tidbits, drained
1 cup halved green grapes
1 cup blanched slivered almonds, toasted
1/2 cup chopped water chestnuts
1/4 cup shredded lettuce

Directions:
Directions:
DIRECTIONS
In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hr.

 

 

 

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