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| Chicken and Fruit Salad Luncheon by Arlene Pirolo |
| Impress your guests! |
|
1 bag cut-up romaine lettuce
1 bag cut-up mixed baby lettuces and salad greens 4 boneless, skinless chicken breasts, cooked 6 ounces crumbled feta cheese 1/2 cup strawberries, cut into halves or quarters 1/2 cup raspberries 1/2 cup blueberries 1/2 cup boysenberries (or blackberries) 1/2 cup cashew nuts 1 can (6 ounces) mandarin oranges, drained 1 cup mushroom pieces Raspberry or strawberry vinaigrette salad dressing |
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| Gently toss all ingredients in a large salad bowl. (I use a glass one so you can see through to all the colors of the ingredients.) Serve buffet-style with the salad dressing in a gravy boat with a ladle so guests can use as much or as little as they like. | ||
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|
Serve with warm croissant rolls and sweet butter. Also serve with a
sparkling wine or champagne. This makes a very easy, beautiful, absolutely
delicious luncheon. Be prepared to give everyone the list of ingredients
– they will all ask for the recipe.
|
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