Recipe - Chicken And Fruit Salad

1 3lb chicken; cooked,
skinned, boned; minced
1 Cooked chicken breast;
skinned; boned, minced , to
add additional white meat
One fourth cup Fresh minced parsley
One half cup Chopped celery
Three fourths cup Sliced almonds; lightly
toasted
One half pound Seedless thompson grapes
Three fourths cup Mayonnaise (half yogurt if
you want to save calories)
1 tablespoon Lemon juice
1 Papaya; minced
1 cup Diced Honeydew melon
Salt and coarsely ground
pepper to taste
Crisp lettuce leaves
Paprika for garnish

In large bowl, combine chicken, parsley, celery, almonds, grapes,
mayonnaise, lemon juice, papaya and melon. Toss to mix. Season with salt
and pepper. Cover and refrigerate several hours to blend flavors.

To serve, arrange lettuce on a platter. Spoon salad onto lettuce. Sprinkle
with paprika.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.