Wednesday, August 12, 2009

Lemon Ginger Chicken Salad

This recipe is from a good friend, Jeaneen McCoy Acklam. I have been making this for at least 15 years. It is yummy. We had it for lunch on croissants while Ray and LaVina were here.



Lemon Ginger Chicken Salad

½ c. mayonnaise
¼ c. sour cream
1 T. sugar
½ t. grated lemon rind
1 T. lemon juice
½ t. ground ginger
¼ t. salt
1 c. sliced celery
1 c. grapes
2 c. cubed cooked chicken
toasted slivered almonds

Stir together mayonnaise through salt. Add chicken, grapes and celery. Toss, cover and chill 2 hours. Top with almonds. Good served in cantaloupe halves or croissants. 4 servings

2 comments:

  1. Hi Beth

    How did you cook the chicken for this recipe.

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  2. I just boil it for about 15 minutes in water. Just until no pink. Don't over cook it.

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