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Island Chicken Salad Recipe
1 tbsp. vermouth
1 tsp. dried tarragon, crushed
2 cups cooked cubed chicken breast, chilled
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp. caper (otional)
1/4 tsp. salt
1/2 tsp. paprika
4 drops hot pepper sauce
1/2 cup macadamia nuts, halved
1 head Bibb lettuce
3 hard boiled, eggs quartered
In a medium bowl, stir vermouth and tarragon; let stand for 5 minutes.
Add chicken; toss to coat.
Meanwhile, in a small bowl, stir mayonnaise, sour cream, capers if desired, paprika, salt and hot pepper sauce until blended.
Pour over chicken mixture; stir until chicken is well coated. Stir in half of the nuts.
Line a serving platter with lettuce leaves. Mound chicken salad in the center. Sprinkle with parsley. Garnish with eggs and remaining nuts.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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