First my menu for this week:
Creamy Chicken Salad
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 oz) mandarin oranges, drained
3 celery ribs, chopped
1/2 cup sliced almonds
1 tbsp grated onion
1 cup reduced-fat mayonnaise
1 cup light whipped topping
1/4 tsp salt
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture; stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
Source: Quick Cooking May/June 2000
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