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Marinated Chicken Salad

Yankee Plus Dec 2015


Marinated Chicken Salad
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Serve on beds of lettuce, garnished with clusters of grapes.

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  • 4 cups diced cooked chicken
  • 1 green bell pepper, chopped
  • 1 cucumber, peeled and chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cups dry white wine
  • 1 cup mayonnaise


In a large bowl, combine the chicken, pepper, cucumber, celery, and carrot. Add the wine, toss to coat, and refrigerate for 3 to 4 hours. Drain the salad, reserving the liquid. Add the mayonnaise to the chicken mixture and stir to coat. Thin, if desired, with reserved liquid.
Updated Tuesday, April 1st, 2014

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