ANNA JARVIS/TN STATE FAIR RECIPE CONTEST FINALIST
1 package Hidden Valley Ranch The Original Salad Dressing and Seasoning Mix
4 boneless skinless chicken breast, cut in half
1 cup mayonnaise
1 cup celery, finely chopped
1 cup green onion tops, finely chopped
1 cup almonds, sliced and toasted
1 cup golden raisins
1/2 teaspoon curry powder
2 tablespoons honey
mixed salad greens, spring mix
6 green onion bottoms
6 green salad olives with pimento
Slice raw chicken breasts in half creating 8 thin breasts. Shake ranch dressing mix over chicken breasts. Place on high grill for 4 minutes on each side. Remove from grill to cool. Chop chicken breast into 1/8 inch thick pieces. Place in a large mixing bowl and add remaining ingredients. Toss to coat all ingredients well. Chill salad 1 hour or overnight to render best flavors.
Place a bed of greens in a martini glass. Spoon generous portion of chicken salad on greens. Garnish with green onion bottom and olive. Serves 6.
