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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - July 18, 2008

California Chicken Salad

Serves: 4


        

  Download this recipe.

1 12-ounce can chunk breast of chicken (2 cups), drained
1 cup celery sliced
3/4 cup red seedless grapes seedless halved, or pineapple tidbits, drained
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup buttermilk salad dressing purchased
1/2 cup almonds toasted slivered
Lettuce leaves
1 tomato cut in wedges, or additional fruit such as kiwifruit slices, avocado wedges or cantaloupe spears


In a medium bowl, combine chicken, celery, grapes or pineapple, lemon juice, salt and pepper. Cover and chill at least 1 hour or no longer than 8 hours.

To serve, stir dressing and almonds into chicken mixture. Serve on a bed of lettuce. Garnish with tomato or additional fruit.


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