Chicken and Fruit Salad

A lovely chicken salad from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Turkey would be an easy substitution for the chicken.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1  orange, peeled and sectioned
• 15  seedless grapes
• 15  almonds
• 1  banana
• 1  apple, diced
• 3  cups chicken breasts, cooked and diced
• 1  cup mayonnaise (use a good quality, such as Hellman's)

Directions

1. Remove seeds and membrane from orange sections and cut in half.
2. Cut grapes in half and split almonds.
3. Peel and slice banana.
4. Mix all ingredients together lightly but thoroughly.
5. Serve chilled on a bed of lettuce or mesclun.