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Publication: The Daily Recipe
Tangy salad to go

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Hope you had a fun 4th! We sure had our share of junk 
food this weekend and did end up hitting the road
quite a bit. 

Since I love portable food and it's picnic time here's
a great recipe idea for your next road trip...TANGY
CHICKEN SALAD. This would be perfect with some slabs of
hearty bread or even an assortment of crackers and fresh
fruit. You'd be amazed at how satisfying a meal that
makes as opposed to something greasy from the drive-thru. 



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1 small head iceberg lettuce, torn into bits
1 small head Romaine lettuce, torn into bits
3 whole cooked boneless chicken breast, cut into 1/2" cubes
1 small can manadrin oranges
1 apple, cored, peeped, and cubed
1/2 cup celery, chopped
1/2 cup toasted almonds
1/2 cup Catalina French dressing

In a large salad bowl, first add the iceberg lettuce and
then the Romaine. Add the chicken to the salad bowl. Next,
add the oranges, apple, celery. Lightly toss the ingredients
and then place in refrigerator to chill. About 15 minutes
before serving, take out of refrigerator and add the almonds.
Then pour the dressing and again toss. Add the salad to
small salad bowls and serve. 

Yield: 4 Servings
Categories: Salads, Appetizers, Picnics
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                 MARZEE'S CORNER


           TAKING IT TO GO:

You could make the salad a day ahead of time. Then
place lettuce, chicken, orange, apple, and celery in
a large zip able plastic storage bag. Pour the dressing
into a plastic container and seal. Place both the lettuce
fixings and dressing in ice chest. Put the almonds in
a small container, the do not need to be in the ice chest. 

At the picnic or tailgate site and just before serving,
add the almonds. Then pour in the dressing. Re-zip the
bag and toss. Then place in paper bowls.

              Now that's quick clean cookin'!

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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