4 Cups cooked chicken, diced
3 Tablespoons lemon juice
1 Cup celery, sliced
1/3 Cup onion, finely chopped
1 Teaspoon salt
1/2 Teaspoon pepper
2 Oz. Pimentos (sliced and drained)
1/2 Cup sliced blanched and toasted almonds
1/2 Cup mayonnaise
1 Cup seedless grapes, halved
1 Cup pineapple chunks, drained
2 Cantaloupes or Honey Dew
Toss together chicken and lemon juice. Add celery, onion, salt, pepper, pimentos, almonds and mayonnaise. Mix lightly, but thoroughly, add grape halves and pineapples. Refrigerate until chilled. Slice ends off melons to expose seeds. Scoop out seeds with potato peeler or knife to form a hole through the center of the melon. Cut each melon into three even slices. Peel rind off of the slices, place melon rings on greens, spoon chicken salad in center of each ring. Arrange cluster of grapes around outside of rings. Can be used as a luncheon entree or light supper. Excellent with hot rolls. Serves six.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!