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Gateway Lodge Chicken Salad

This is the recipe Linda Burney, of Gateway Lodge at Cook's Forest, shared with Gourmet magazine. In testing the recipe, I simmered the boneless chicken breasts in chicken broth a few minutes, until just done. Overcooking makes the chicken dry.

1 cooked boneless chicken breast, about 3/4 pound
1/4 cup chopped onion
1/4 cup chopped celery
15 seedless grapes
1/4 cup drained pineapple chunks, cut in half
Onion salt and pepper to taste
2 or 3 walnuts to garnish
Paprika to garnish, optional
1/4 to 1/2 cup mayonnaise to moisten lettuce leaves for serving

Cut up or tear up chicken into bite-size pieces. Add the onion, celery, grapes and pineapple. Mix, then add onion salt and pepper to taste. Add mayonnaise to moisten. Spoon onto lettuce leaf and top with walnuts. Sprinkle paprika on top and serve. Serves 2.

Sunday, October 03, 1999

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