Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken breast |
1 \N | Carrot coarsley cut |
1 cup | Peas |
2 \N | Celery stalks; chopped |
½ \N | Onion; chopped |
½ cup | Mayonaise |
½ cup | Milk |
2 tablespoons | Lime juice |
1 teaspoon | Mustard |
1 \N | Head lettuce |
\N \N | Salt and pepper |
1. Wash the chicken well and boil it with salt. Cut it into coarse chunks.
2. Boil the carrots and peas.
3. When the chicken, peas and carrots have cooled a little, mix them with the celery, onion mayonaise, milk, lime and the mustard in a salad bowl.
Serve the salad cold over lettuce.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@...> on Nov 07, 1997