* Recipe of the Week Email *
Search TexasCooking Recipes & Articles
Company Chicken Salad Here's one for the ladies who lunch every day.
By the way, look at all these new barbecue books! New and just in time for Summer road trips: The 100 Best Barbecue Restaurants in America, Franklin Barbecue: A Meat-Smoking Manifesto is a number 1 bestseller!
You are reading our Recipe of the Week newsletter. In 2015 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
You will not want to save this dish exclusively for company, and once you taste it, you'll know why. It's a cool and delicious step way up from ordinary chicken salad. To cook the chicken breasts, just cover them with lightly salted water, bring just to a boil, then lower heat and simmer for about 20 minutes. And don't skip toasting the almond slivers. Their nutty essence permeates the already lovely combination of flavors in this dish. To toast the almonds, put them in a dry skillet and, over medium heat, stir gently with a spatula for 4 or 5 minutes or until they begin to turn golden brown.
Before serving, add the mayonnaise, chilled grapes, mandarin orange sections, and slivered almonds to the chicken mixture. Mix well.
Makes 4 servings.
Recipe editor Patricia Mitchell
Lone Star List(Important Texas Stuff)
Nature Hills Nursery: Trees & Shrubs, Fruit Bearing, Gift Certificates
Request a Free Garden Catalog
Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
©2015 Texas Cooking. All rights reserved.