You will not want to save this dish exclusively for company, and once you taste it, you’ll know why. It’s a cool and delicious step way up from ordinary chicken salad. First cook the chicken breasts, just cover them with lightly salted water, bring just to a boil, then lower heat and simmer for about 20 minutes. And don’t skip toasting the almond slivers. Their nutty essence permeates the already lovely combination of flavors in this dish. To toast the almonds, put them in a dry skillet and, over medium heat, stir gently with a spatula for 4 or 5 minutes or until they begin to turn golden brown.
Ingredients
- 3 medium boneless chicken breasts, cooked and diced (about 1-1/2 pounds)
- 1 cup diced celery
- 2 tablespoons fresh lemon juice
- 2 green onions, white part only, minced
- 1/2 teaspoon salt
- 1/3 cup mayonnaise
- 1 cup seedless green or red grapes, chilled
- 1 11-ounce can mandarin oranges, drained and chilled
- 1 2-ounce or 2-1/2 ounce package slivered almonds, toasted
Instructions
- Combine the diced chicken, celery, lemon juice, minced onion and salt. Stir well, cover and refrigerate.
- Before serving, add the mayonnaise, chilled grapes, mandarin orange sections, and slivered almonds to the chicken mixture. Mix well.
- Makes 4 servings.
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