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This recipe provides instructions for making a chicken salad with 3/4 lb of cooked chicken chopped with celery, bell pepper, olives, onion, apple, and lettuce. The dressing is made with mayonnaise, plum preserves or berry preserves, and lemon juice. To poach chicken for the salad, boneless skinless breasts are boiled for 15 minutes then chopped. The ingredients are tossed with the dressing and seasoned with salt and pepper.

Author

Anton Tejada

Language

EN