Chicken Salad
1 minced onion or 1 tsp. onion flakes
Celery Salt (to taste)
Parsley (to taste)
13.5 oz can of pineapple tidbits
1 cup mandarin oranges (drained)
1 cup diced celery
½ cup slivered almonds
2 tablespoons olive or vegetable oil
2 tablespoons fresh orange juice
2 tablespoons vinegar
½ tsp. salt
Dash of marjoram
2 large cans of canned chicken
Mix all ingredients together and then add chicken. Refrigerate 1 hour and then drain juice. Mix with ½ cup miracle whip. Can eat as salad or put on croissants for sandwiches. Serves approx. 12-18
Submitted by: Shannon Peery
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