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Recipe of the month: California Chicken Salad
1 12-ounce can chunk breast of chicken (2 cups), drained
1 cup celery sliced
3/4 cup red seedless grape seedless halved, or pineapple tidbits, drained
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup buttermilk salad dressing purchased
1/2 cup almonds toasted slivered
1 tomato cut in wedges, or additional fruit such as kiwifruit slices, avocado wedges or cantaloupe spears
In a medium bowl, combine chicken, celery, grapes or pineapple, lemon juice, salt and pepper. Cover and chill at least 1 hour or no longer than 8 hours.
To serve, stir dressing and almonds into chicken mixture. Serve on a bed of lettuce. Garnish with tomato or additional fruit.
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