Luncheon Chicken Salad


  • 6 cups cubed cooked chicken
  • 2 celery ribs, finely chopped
  • 1 large green pepper, chopped
  • 2/3 to 1 cup sweet pickle relish
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  • 1/4 cup shredded carrot
  • 1 jar sliced pimientos, drained
  • 1 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 12 cup torn lettuce
  • 2 cups shredded Colby cheese
  • 2 cups green grapes, halved
  • 2 cans mandarin oranges, drained
  • 1 cup slivered almonds, toasted


In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper; spoon over chicken mixture and toss to coat. Combine the lettuces; divide among 12 salad plates. Top each with 1 cup chicken salad, cheese, grapes, oranges and almonds.

By Robin from Washington, IA


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