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SALADS



SALADS

   


CHICKEN SALAD

 

3 small cans white breast chicken ( Packed in water) drained

¾ cup green grapes (sliced in half)

¼ cup red grapes (sliced in half)

½ cup Hellman’s Mayonnaise

½ cup of Pecans in halves

¼ cup of dried Cranberries (optional)

4 stalks of Celery (chopped fine)

Salt and Pepper to taste

 

Mix together, chill and serve on Roman lettuce or as a sandwich

 


LOIS HIGGINS