Festive Chicken and Fruit Salad

Serves: 6
Total Calories: 252


1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons lemon juice
12 tablespoons salt
1/2 tablespoon pepper

1 (5-pound) roasting chicken or chicken breasts
3/4 cup diced celery
1 cup seedless white grape, halved
1 cup mandarin orange sections, drained
1/4 cup toasted, slivered almonds


For Dressing:
Combine all ingredients and blend.

For Salad:
Steam chicken for 1 hour or until tender, being careful not to let it boil. Cool. Remove skin. Bone and cut into large bite-sized pieces. Place in a medium-size mixing bowl and add celery, grapes, and orange sections. Chill. Pour Dressing over chicken and fruit; toss to coat. Cover. Chill for several hours to allow flavors to blend.

Serve on lettuce cups. Sprinkle with almonds. Can be garnished with extra grapes and orange sections.

Fun Fact: Drafting the Declaration of Independence in 1776 became the defining event in Thomas Jefferson’s life. The Continental Congress appointed him the task of producing a draft document for its consideration. Jefferson wrote a stunning statement of the colonists’ right to rebel against the British government and establish their own government based on the premise that all men are created equal and have the inalienable rights of life, liberty, and the pursuit of happiness.

Nutritional Facts:

Serves: 6
Total Calories: 252
Calories from Fat: 191

This Festive Chicken and Fruit Salad recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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