Recipe of the month: California
- 1 12-ounce can chunk breast of chicken (2 cups), drained
- 1 cup celery sliced
- 3/4 cup red seedless grape seedless halved, or pineapple tidbits,
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buttermilk salad dressing purchased
- 1/2 cup almonds toasted slivered
- lettuce leaves
- 1 tomato cut in wedges, or additional fruit such as kiwifruit slices,
avocado wedges or cantaloupe spears
In a medium bowl, combine chicken, celery, grapes or pineapple, lemon
juice, salt and pepper. Cover and chill at least 1 hour or no longer
than 8 hours. To serve, stir dressing and almonds into chicken mixture. Serve on a bed
of lettuce. Garnish with tomato or additional fruit.
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