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MANDARIN CHICKEN SALAD




Source of Recipe


Country Magazine, April-May 1995


Recipe Introduction


Source: Judy Sloter, Alpharetta, Georgia; Country Magazine, April-May 1995.
“I receive many compliments whenever I serve this salad. It’s great to serve for brunch or at a shower. For those light meals during warmer weather, just add a roll, fresh fruit and iced tea for a delicious treat.”



List of Ingredients




3 cups diced cooked chicken
1 cup diced celery
2 tablespoons lemon juice
1 tablespoon finely chopped onion
3/4 cup mayonnaise
1 can (11 ounces) mandarin oranges, drained
1 cup seedless grapes, halved
1 teaspoon lemon pepper
1/2 cup chopped pecans, toasted

Recipe



In a medium bowl, combine first 8 ingredients; mix well.

Cover and chill for 1-2 hours.

Fold in pecans just before serving.

Yield: 4 servings