Wednesday, July 2, 2008

Egytian Crunchy Chicken Salad




INGREDIENTS


  • 2 c. cooked white meat chicken, cubed ( may used canned )
  • 1/2 c. sliced celery
  • 1 c. coarsely chopped walnuts
  • 1 c. green or red seedless grapes, cut in half lengthwise
  • 3/4 c. scallions, chopped
  • 1/2 c. low fat mayonnaise ( less or more to taste )
  • garnish with lettuce, grapes, walnuts if desired

DIRECTIONS

Combine ingredients gently and serve cold. May be multiplied to increase servings.

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