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| 51 oz |
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Asian ginger dressing |
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| 13 oz |
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peanut butter |
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| .3 oz |
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cheyenne pepper |
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| .3 oz |
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seasoning pepper |
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| .3 oz |
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seasoning salt |
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| 10 lbs |
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chicken diced |
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| 9 oz |
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chopped scallions |
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| 9 oz |
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toasted almonds |
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| 9 oz |
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toasted coconut |
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| 9 oz |
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toasted pecans or walnuts |
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| 48 oz |
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grapes (purple) |
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| 48 oz |
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grapes (white) |
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|
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| Mix first 5 ingredients together and set aside. This is the dressing. Chip chicken and scallions add toasted almonds and grapes. Stir in dressing mix and eat on a bed of lettuce or on sandwich bread. |
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| Servings: 1 |
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| Cooking Tips |
| Tasty with croissants or sour dough bread. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |