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    CUBAN CHICKEN SALAD

    CUBAN CHICKEN SALAD

    1/2 pound cooked chicken meat
    2 stalks of celery, chopped
    1 cup of frozen peas
    1 carrot chopped coarse
    1 medium sweet yellow onion chopped
    1/2 to 2/3 cup of real mayonnaise
    3 tablespoons lime juice
    1 teaspoon dry mustard
    1 teaspoon garlic powder
    Salt and pepper to taste

    Cook the carrots and peas in the microwave for about 2 minutes on high.
    Carrots should be soft, peas dark green. Let cool.

    Mix all remaining ingredients in a mixing bowl. Adjust the mayonnaise to
    get the right consistency. Salt and pepper to taste.

    Refrigerate to chill completely.

    Serve cold on a bed of lettuce.
    Contributed by Mario Calixto, Elmhurst, New Jersey


 

 

 

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