Chicken and Asparagus Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 cps diced cooked chicken
1 small onion, peeled and diced
1 cp finely cut water cress
1/4 cp finely cut green pepper
1 can pimiento, drained and finely cut
1/2 cp mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 (No. 300) can California white asparagus, drained
crisp lettuce or romaine
1 - Combine chicken, onion, cress, green pepper, pimiento, mayonnaise, and seasoning.
2 - Toss lightly.
3 - Chill in covered bowl in refrigerator.
4 - Drain asparagus.
5 - Spoon French dressing over asparagus.
6 - Chill in refrigerator.
7 - To serve, spoon salad mixture onto lettuce or romaine leaves.
8 - Arrange asparagus tips as garnish.
Makes 4 to 6 servings