Mandarin chicken salad

Yield: 1 servings

Measure Ingredient
½ cup Sliced almonds
3 tablespoons Sugar
4 Heads Bibb lettuce, torn into bite size pieces (about 6 cups)
3 cups Cut-up cooked chicken
2 mediums Stalks celery, chopped (about 1 cup)
2 Green onions (with tops), thinly sliced
1 can (11 ounces) mandarin orange segments, drained
⅓ cup Oil and vinegar dressing

Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated Cool and break apart. Cover and store at room temperature up to 24 hours.

Mix lettuce, chicken, celery and onions. Toss with orange segments, dressing and almonds.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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