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Chicken Salad Véronique
Nb persons: 6
Yield: ½ cup
Preparation time:
Total time:
Source:
| 3 cups | cooked chicken, cooked and cubed |
| 1 cup | green grapes, halved |
| 1/2 cup | slivered almonds, toasted |
| 1/2 cup | celery, chopped |
| 3 tablespoons | onion, chopped |
| 1/2 teaspoon | celery salt |
| 1/3 cup | mayonnaise |
| 1/3 cup | lemon-flavored yogurt |
| 1 tablespoon | white grape juice |
| 1/2 teaspoon | prepared mustard |
| Leaf | Lettuce |
Toast almonds in 300 degree oven for 10 minutes. In a medium bowl, mix chicken, halved grapes, almonds, celery, onion and celery salt. In a small bowl, mix mayonnaise or salad dressing, yogurt, grape juice, and mustard. Fold mayonnaise mixture into chicken mixture. Refrigerate until serving time. Arrange lettuce leaves on individual plates. Spoon chicken salad onto lettuce leaves.
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