Summer Light Chicken Salad

As Jessica wrote, one of the driving ideas behind our blog was to share recipes that we have found and both love. This was the first recipe that Jessica suggested we try. The dressing may seem to be a bit odd with nutmeg, lemon, and garlic mixed together, but the flavors really do mesh superbly and the dressing truly is what makes this salad wonderful. Both of us fell in love with it from the first bite and now we are sharing it with all of you.

DRESSING:

1/3 c. vegetable oil
1/3 c. lemon juice
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. fresh garlic, minced

Salad:

2 1/2 c. cooked chicken, cubed
1 c. halved, seedless red grapes
1 c. (2 stalks) celery, sliced 1/4 inch thick
1/4 c. green onions, sliced
4 c. leaf lettuce, shredded

In jar with lid combine all dressing ingredients. Shake to mix. In large bowl combine all salad ingredients except lettuce. Toss salad with half of dressing. Cover and refrigerate at least 1 hour. Place lettuce on serving platter; top with salad. Drizzle remaining dressing over salad and lettuce.

Update: Below are a couple pics after I modified the salad using cucumbers, and sweet peppers in lieu of celery, and green onions. Enjoy!

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