In large bowl, combine chicken, celery, carrot and green onion. Stir in Dressing. Cover and chill at least
one hour or up to 4 hours.
For Dressing:
2/3 cup (one-half 14-oz. can) Eagle Brand Milk
1/2 cup lemon juice from concentrate
1/4 cup vegetable oil
2 Tbsps. refrigerated or frozen egg product, thawed
1 1/2 tsps. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
Pour Eagle Brand milk and lemon juice into blender container or food processor bowl. Add vegetable oil,
egg product, mustard, salt and pepper. Cover and blend or process until smooth.
Can also be used in dips, dressings, etc.
Just before serving chicken salad--stir in grapes, pineapple and pecans. Serve on lettuce-lined plates.
Store leftovers covered in the refrigerator. Makes 8 servings.
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