Tassleberry's Chunky Chicken Salad
with Grapes and WalnutsOur new Strawberry Dressing and Vegetable Dip is amazing with all kinds of fruits and veggies; try it in this chicken salad for twist that everyone will love!
 2 cups cooked chicken, chopped (leftover deli rotisserie chicken is perfect!)
1/2 cup celery, sliced thinly
1/2 cup seedless grapes, white or red, halved
1/2 cup toasted walnuts, chopped
2 green onions, sliced, green and white parts
2 tablespoons fresh flat-leaved parsley, minced
1/2 cup Strawberry Dressing and Vegetable Dip
1/2 cup mayonnaise
Combine dressing, mayonnaise and half of parsley. Into a medium bowl, toss chicken, grapes, walnuts, celery and white parts of green onions. Combine with dressing and toss gently to mix. Refrigerate at least one hour before serving for flavors to combine. Garnish with remaining fresh parsley and green onions before serving.
Presentation ideas: serve in ripe hollowed out tomatoes (save tomato pulp for sauces), lettuce leaf cups or pastry shells. For a lower fat pastry shell, spray sheets of phyllo dough (thawed) with margarine spray and press into lightly greased muffin cups. Repeat so that each cup has six layers of dough pressed into it and bake according to package directions. Gently remove each shell from the cup and fill as desired.
Spread each piece of bread with Strawberry Cream Cheese Spread. Top each slice with a cucumber slice, twisted in half attractively. Sprinkle with a little salt and some freshly ground pepper.
Variations: instead of cucumber slices, use small pieces of smoked salmon or smoked turkey.
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