150 Easy Classic Chicken Recipes by Bonnie Scott

Author:Bonnie Scott [Scott, Bonnie]
Language: eng
Format: epub
Published: 2013-11-16T00:00:00+00:00

Wash lettuce, dry thoroughly and shred. Cut up the water cress. Line a flat salad bowl with greens. Put the chicken, tomatoes and avocados in three separate strips across the bowl.

Crumble crisp bacon over the salad. Add the scallions, grated or crumbled Roquefort cheese, and eggs; top with minced parsley or chives. Add the dressing and toss at table. Yield: 6 servings.

Chicken and Fruit Salad

3 cups cooked chicken, diced

1 cup celery, sliced

2 tablespoons green onion, chopped

2 tablespoons capers

1 teaspoon salt

2 tablespoons lemon juice

1 (11 oz.) can mandarin oranges, drained

1 (9 oz.) can pineapple tidbits, drained

1/2 cup slivered almonds

1/2 cup mayonnaise

1/2 teaspoon lemon peel

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