"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C. honey
1/4 C. white wine Worcestershire sauce
1-1/2# chicken breast, boned and skinned
3 T. honey
3 T. Dijon mustard
2 T. white wine vinegar
2 tsp. finely shredded lemon peel
1-1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1 C. red and/or green seedless grapes
1/4 C. chopped sweet red onion (optional)
1/3 C. cashews

Directions:
Directions:
Combine 1st 3 ingredients in sealable plastic bag and chill 2-4 hours, turning bag occassionally.
Remove chicken and discard marinade.
Grill chicken in broiler pan set 4-5 inches from heat, for 12-15 minutes. Remove and cool.
Mix all of remaining ingredients except grapes and cashews and refrigerate.
To serve, cut up chicken pieces into bite sized pieces. Pour dressing over, mix well then add cashews.
Serve on beds of lettuce.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes or less
Personal Notes:
Personal Notes:
Makes a great meal on a hot day with addition of sour dough bread and fresh fruit for dessert.

 

 

 

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