Lemon Chicken Salad II Recipe

Ingredients

3 tablespoons all-purpose flour

1 onion, diced

1/2 teaspoon salt

1 teaspoon dried parsley

1/2 teaspoon dried marjoram

1 teaspoon dried rosemary

1 tablespoon olive oil

1 teaspoon lemon zest

1 cup milk

2 tablespoons lemon juice

1 cup lemon sherbet, chilled (optional)

1 lemon, sliced

Directions

In a large bowl, mix flour, onion, salt, parsley, marjoram, rosemary, olive oil, lemon zest, lemon juice and lemon sherbet. Store at room temperature.

In a large bowl, mix milk, lemon sherbet, lemon juice, lemon-lime soda, lemon sherbet, lemon sherbet or lemon-lime soda. Store at room temperature.

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Comments

Taah.Sharrall writes:

⭐ ⭐ ⭐ ⭐ ⭐

I shared this with my dairy-loving friends and they said that they preferred it to regular whipped cream because of its delightful coconut taste (though they always have a side order of ranch). I might try adding almond extract at the end--more coconut flavor.

e. Teyler writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is very good and very easy to make. I halved the recipe as I only had one package of Hotdogs, and I think that might have contributed. I also used Spinach Cheddar which is pretty much how I always do hotdogs. I did use Newman's Own Unsweetened Collagen which is pretty good but not enough for me. I will have to play with this recipe.