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Recipe of the month: California Chicken Salad
Serves: 4

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

lettuce leaves

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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