Tongue 'n chick salad

Yield: 1 Servings

Measure Ingredient
2 cups White meat of chicken; diced
2 cups Deviled cooked tongue; julienne (I recommend \"optional\")
1 cup Cooked artichoke hearts; quartered
½ cup Mayonnaise
¼ cup Horseradish mayonnaise
½ teaspoon Celery seed; pulverized
¼ cup Sour cream
1 teaspoon Prepared mustard
\N \N Bibb lettuce
\N \N Tomato wedges
1 teaspoon Chopped chives
\N \N Capers

IT'S GOURMET FRIDAY: I would like to share the used book I bought from Arlene Luskin on the used book sale. It is called Bach's Lunch and is a hoot. The first printing was 1971. Lotsa hootch in some of these recipes - ~- such as "Bill's Fatal Punch." But being a teetotaler, I have skipped those. But how about a two-Martini Barbecued Pork Chop Dinner. By the time you finish the first Martini, part of the meal is done, and it is ready to eat by the time you finish the 2nd Martini. But here's my favorite: Place chicken, tongue, artichokes and celery in a bowl. Combine mayonnaise, celery seed, sour cream and mustard. Toss with salad. Serve on a bed of Bibb lettuce, garnish with tomato wedges and sprinkle with chives and capers. Serve with melba toast or rolls.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Nov 14, 1997

Similar recipes