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Cold Green Chicken/Grape Salad




Source of Recipe


Internet


List of Ingredients




A pound of skinned chicken white meat
Small pasta, boiled
Mayo
Nutmeg
Green seedless grapes
Onion
Leaves of butter lettuce




Recipe



Cut the chicken in small pieces and gently simmer until cooked through. Drain and cool.

Cook small shell pasta in the skimmed chicken water (with a Knorr's chicken bullion cube if you want to ‘kick it up a notch' as Emeril says). I always do this. Cool slightly and add half an onion, finely minced and scant breath of nutmeg. Cut a couple dozen fresh, seedless green grapes in half and add.

Stir in mayo gently. Keep cool in fridge for several hours before serving over butter lettuce. Add a bit of lemon juice to keep grapes from going brown if not serving the same day.