YIELD: 25 servings
21⁄2 lbs. diced , cooked chicken meat
1⁄4 cup onion, diced
11⁄2 cups celery, chopped
1 1⁄4 cups pecan pieces, roasted and chopped
1 1⁄2 cups seedless red grapes, halved
1 tsp. salt
1⁄2 tsp. black pepper
1 Tbsp. sugar
3 cups mayonnaise
1. Mix all ingredients together.
2. Adjust seasonings, if needed, and serve or refrigerate until service.
Recipe from Chef Eileen Ambrose, Pennsylvania College of Technology, Williamsport, PA.
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