Serve on beds of lettuce, garnished with clusters of grapes.
Yield:
4 to 6 servingsIngredients
4 cups diced cooked chicken
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cups dry white wine
1 cup mayonnaise
Instructions
In a large bowl, combine the chicken, pepper, cucumber, celery, and carrot. Add the wine, toss to coat, and refrigerate for 3 to 4 hours. Drain the salad, reserving the liquid. Add the mayonnaise to the chicken mixture and stir to coat. Thin, if desired, with reserved liquid.
