Aramco Expats

Chicken Salad

1. Aramcon Recipes
2. Salads

Author: Darlene Cook, Dhahran
Released 16 June 2002

Al Hasa Cookbook - 1976

Salad

2 cups boned chicken
2 cups thinly sliced celery
2 cups croutons or 2 cups cut up bread with 1/2 teaspoon poultry seasoning
1/2 cup slivered almonds
2 tablespoons lemon juice
2 tablespoons grated onion
1 cup mayonnaise
1 cup grated cheese

If croutons are not available; combine bread cubes and poultry seasoning; toast in oven until bread is dry. Combine chicken, 1/2 of croutons, celery, lemon juice, mayonnaise, salt, 1/2 of cheese. Combine croutons, cheese and almonds; sprinkle on top of salad and bake at 450^o for 10 to 15 minutes or until bubbly.

This can be made ahead and put in the refrigerator or frozen.  The recipe can be made with turkey or tuna; when using tuna, omit poultry seasoning.

Darlene Cook, Dhahran