Ingredients
- 1/2 to 1 cup mayo or salad dressing (1/4 cup light cream may be added)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cut-up cooked chicken (3 lbs. skinless, boneless breasts)
- 2 medium stalks celery, chopped (about 1 cup)
- 1 cup seedless green grapes or 1 (11 oz.) can mandarin oranges
- 1 (8 oz.) container of sour cream may be added
Preparation
Step 1
Mix mayo, lemon juice, salt and pepper. Toss with chicken and celery. Cover and refrigerate for about one hour. (Sour cream may be added 2 to 24 hours before serving.)
Stir in grapes or oranges just before serving and serve in lettuce cups, if desired.
Variations:
Chicken-Bacon: Omit grapes. Stir in 4 slices, crisply fried and crumbled, just before serving.
Chicken-Egg: Omit grapes. Add two hard-cooked eggs, chopped, with chicken.
Chicken-Macaroni: Omit grapes. Increase mayo to 1 cup and stir in 2 cups cooked elbow macaroni.
Chicken-Nut: Stir 1/3 cup coarsely chopped walnuts, almonds, or cashews into salad just before serving. Grapes may or may not be omitted.
Stuffed tomatoes: Omit grapes. Cut stem ends from 4 chilled medium tomatoes. Place tomatoes cut sides down. Cut each into sites to within an inch the bottom. Carefully spread out sections. Spoon about 1/2 cup of chicken mixture into each tomato.