Yield: 1 Servings
|1||Carrot coarsley cut|
|2||Celery stalks; chopped|
|2 tablespoons||Lime juice|
|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