February 28, 2004 at 3:57 PM EST - Updated June 26 at 11:34 AM
Spring Chicken Salad-- Syd & Diane's
4 Cups cooked chicken, pulled apart, (roasted, poached or sauteed) 1 Meyers Lemon, juiced and peel julienne (This lemon is a hybrid - cross between a tangerine & lemon) 1 Cup each, Celery and Onion, julienne 1/2 - 1 Cup waterchestnuts, sliced 1/4 Cup fresh chopped parsley Braggs ( Brand name of a liquid amino) or lite soy sauce to taste 1/4 - 1/3 Cup Extra Virgin Olive oil Salt and Pepper to taste 1 Cup seedless grapes (optional) Baby arugula, French Green Beans or baby zucchini and cherry tomatoes
Combine chicken with next 7 ingredients. Taste adjust. Serve on bed of arugula with baby vegetables that have been mixed with a little extra braggs, lemon and olive oil. Best served at room temperature.