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South Carolina chicken salad




Source of Recipe


the web


Recipe Introduction


2-3 servings


List of Ingredients




2 cups cooked chicken, cut in large cubes

¾ cup thinly sliced celery

¼ cup thinly sliced almonds, toasted

1 teaspoon salt

¼ cup sour cream

1 cup seedless grapes, halved

2-4 teaspoons light soy sauce

½ cup mayonnaise

2-3 fresh peach halves

1 large fresh peach, peeled and cut in wedges for garnish

Cream cheese

Red-tip lettuce

Paprika

Recipe



• Combine all ingredients except cream cheese, lettuce and peaches until well mixed. Cover and refrigerate overnight.

• Before serving, place a small dollop of cream cheese in center of lettuce cup and set a peach half in cream cheese to hold in place. Repeat with remaining lettuce and peach halves.

• Fill peach halves with chicken salad and garnish with a peach wedge. Sprinkle with paprika for color.

— First-place winner, 1997 Lexington County Peach Festival

(Jeanette Johnston; recipe published in “Beyond Peach Cobbler” by Janet Gray)