Raspberry chicken salad

Yield: 1 servings

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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