Issue Date: January, 2010
Serves: Serves 8 to 10
Pairings:
Courtesy of:

Louisiana Cookin'

Ingredients:

• 2 whole chickens, roasted and deboned
• 1 cup mayonnaise
• ¼ cup lemon juice
• 1 cup chopped red onion
• 4 celery stalks, chopped
• 4 green onions, chopped
• 2 teaspoons fresh tarragon
• 1 dash white pepper
• Salt and black pepper, to taste
• Mixed greens
• 1 cup toasted almonds

Instructions:

Remove skin from chicken. Dice meat. Set aside. In a large bowl, mix mayonnaise, lemon juice, red onion, celery, green onions, tarragon, white pepper, salt and black pepper. Add chicken, and stir well.

Serve chicken salad over bed of mixed greens. Top with toasted almonds.

This recipe was excerpted from The Uglesiches Restaurant Cookbook.