Prep 15 mins
Cook 0 mins
I have had this recipe for many years, and do not remember where I originally got it. The dressing really sets the salad off, adding a wonderful sweet and sour tang to the salad. This salad makes an attactive, colorful place setting. Pleasing to the eye and palate. Preparation time does not include cooking the chicken.
- 3 cups cooked chicken (can buy canned)
- 1 tablespoon minced onion
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1⁄2 cup celery, chopped
- 1⁄3 cup mayonnaise
- mandarin orange
- slivered almonds
- lettuce leaf
- 2⁄3 cup salad oil
- 1⁄3 cup orange juice
- 1⁄4 cup sugar
- 3 tablespoons vinegar
- 1⁄4 teaspoon dry mustard
- celery seed
- Mix the first 6 ingredients together.
- Mix the dressing ingredients together and chill.
- Serve on lettuce leaves.
- Decorate with fruit around the edges.
- Spoon salad dressing over the salad mixture when served.
A terrific light lunch or add some potato salad for a complete meal on a hot summer night! I poached 2 chicken breasts, cut them into strips, but omitted the grapes as they are very expensive at this time of the year. Thanx Trisha!
Great salad. I ommited mayo and added only 1/3 cup of oil to the dressing, also I used granny smith apples insted of grapes. Came out great,low fat,full of flavor and easy to make. Thank you.
This is a lovely luncheon salad and so easy to make. The dressing just sets it off. Thanks, Carole in Orlando