 | | Directions | 1. Mix chicken, celery, apricots and almonds in large bowl. Mix mayonnaise, orange juice concentrate, garlic powder, pepper and ginger in small bowl until well blended. Add to chicken mixture; mix well. Cover.
2. Refrigerate until ready to serve.
3. To serve, line 4 serving plates with lettuce leaves and tomato slices. Top with chicken salad.Test Kitchen Tip: Chicken salad is also great as sandwich filling in pita bread, croissants or crusty rolls. |
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Prep Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 2 cups chopped cooked chicken or turkey |
| - | | 1 cup sliced celery |
| - | | 1/2 cup snipped dried apricots or golden raisins |
| - | | 1/3 cup slivered almonds, toasted |
| - | | 1/2 cup mayonnaise |
| - | | 2 tablespoons frozen orange juice concentrate, thawed |
| - | | 1/2 teaspoon McCormick®California Style Garlic Powder with Parsley |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1/4 teaspoon McCormick® Ginger, Ground |
| - | | Lettuce leaves and tomato slices |
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| | Nutrition (per serving) | Calories: 457 Calories
Fat: 29 Grams
Protein: 31 Grams
Cholesterol: 78 Milligrams
Carbohydrates: 17 Grams
Sodium: 255 Milligrams
Fiber: 3 Grams
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