raspberry chicken salad
| Measure | Ingredient |
|---|---|
| 4 cups | Bite size pieces mixed salad greens |
| 2 cups | Cut-up cooked chicken |
| 1 cup | Raspberries * |
| ⅓ cup | Thinly sliced celery |
| ¼ cup | Sliced almonds, toasted Raspberry Dressing (below) Freshly ground pepper |
To toast nuts, heat oven to 350!. Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.
Toss salad greens, chicken, raspberries and celery. Sprinkle with almonds. Serve with the Raspberry Dressing and pepper.
4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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