Recipe - Chicken Salad Mari

DRESSING
Three fourths cup Mayonnaise
2 teaspoon Worcestershire sauce
1 tablespoon Fresh parsley; chopped
1 tablespoon Chives; chopped
1 teaspoon Fresh basil
2 tablespoon Black olives; chopped
One fourth teaspoon Black pepper
Salt; to taste

SALAD
3 cup Chicken; light meat, cubed
1 pt Cherry tomatoes
Romaine lettuce leaves;
chopped

Date: Tue, 2 Apr 1996 17:32:37 0500

From: Honey16096@aol.com

Recipe By: Jo Anne Merrill
To prepare dressing, combine the dressing ingredients, blend well and
refrigerate at least 30 minutes.

To assemble salad: tear romaine lettuce into bite sized pieces and place on
individual serving plates. Mix cubed cooked chicken with chilled dressing;
divide evenly on the lettuce. Cut cherry tomatoes in half and place around
edges of salad. Serve with crisp croutons sprinkled on salad if desired.

To prepare ahead of time, refrigerate the chicken, lettuce, tomatoes and
dressing in separate covered containers and assemble just before serving.
Yield: 46 servings.

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