75g cooked chicken (without skin) diced
25g Edam cheese, diced
2 sticks celery, chopped
50g white grapes, seeded and halved
1/2 red pepper
1 tablespoon cider vinegar
1 teaspoon salad oil
pinch dry mustard
salt and pepper
1 tomato, cut into wedges
1 teaspoon chopped parsley
Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.
Source: contributed by D. Linden in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.
