Chicken Salad Véronique

Chicken Salad Véronique Categories: Main Course - Poultry
Nb persons: 6
Yield: ½ cup
Preparation time:
Total time:

    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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