Recipes
DIRECTIONS
Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.
Ingredients
2 gallons (10 pounds) chicken breast, cooked and pulled
1 tablespoon garlic salt
1-1/2 quarts mayonnaise
1/2 cup milk
1/2 cup fresh lemon juice
2 tablespoons dijon-style mustard
2 tablespoons dried tarragon leaves, crushed
1 teaspoon freshly ground pepper
1 gallons (6 pounds) California seedless grapes
1 cup (4 ounces) slivered almonds, toasted
1/2 cup (1 ounces) green onions, minced
1/2 cup parsley, minced
48 lettuce leaves
DIRECTIONS
Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.
Servings
48 servings
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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