"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Luncheon Chicken Salad Recipe

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This recipe for Luncheon Chicken Salad, by , is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lana Shaklee Schiltz
Added: Sunday, April 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups finely chopped cooked chicken
1 can (8 ounces) pineapple chunks, drained and halved
1 cup halved green grapes
1 celery rib, chopped
1/2 cup mayonnaise
1/8 teaspoon celery seed
1/4 cup thinly sliced green onions (optional)
1/4 cup chopped pecans
1/8 teaspoon pepper
1/4 teaspoon salt

Directions:
Directions:
Combine chicken, grapes, pineapple and celery in a large bowl. In a small bowl combine the mayonnaise, salt, celery seed, and pepper. Stir into chicken mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in pecans. Serve with avocado and cantaloupe slices on lettuce-lined plates. Also beautiful served in puff pastry.

 

 

 

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