*  Exported from  MasterCook  Buster  *
 
                           Karen’s Chicken Salad
 
 Recipe By     : Orange County Register 8/26/98
 Serving Size  : 4    Preparation Time :
 Categories    : *Imported
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           premium white chunk chicken -- drained (12
                         -- 1/2-ounce)
    2                    granny smith apples -- cored, peeled and
                         -- diced
      1/2  cup           walnuts -- roughly chopped
    2      tablespoons   mayonnaise or reduced-fat mayonnaise
    2      stalks        celery -- washed, trimmed and
                         -- diced, up to 3
 
 1.  Combine all ingredients; toss to combine.  Presentation: Serve as a main di
 sh salad or as a sandwich on a flaky croissant with alfalfa sprouts, Swiss chee
 se and tomato.  Yield: 4-6 servings
 
 NOTES: “Here’s my favorite recipe for chicken salad.  Usually most of the ingre
 dients are on hand and it’s an easy way to make lunch more like a luncheon.  Ho
 pe you like it.  I love the nutty taste of walnuts and think the Granny Smith a
 pples make it a really refreshing salad,” writes Karen of Fullerton.
 
 Formatted by Pam <berick@jps.net> with MC Buster 9/4/98
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