|8 cups||Cooked chicken|
|8 tablespoons||Sliced green olives|
|8 tablespoons||Sliced ripe olives|
|8 tablespoons||India relish|
|2 cups||Chopped celery|
|Slivered almonds; lightly toasted|
|1||Jar (4-oz) cocktail onions; drained|
|1 can||(8-oz) sliced water chestnuts; drained|
|Salt to taste|
|Pepper to taste|
|Dill weed to taste|
|Chives to taste|
Cut chicken in large chunks after removing the skin. Mix all other ingredients, adding mayonnaise slowly until moist. Best if refrigerated overnight. More mayonnaise may be needed before serving. Yield: 8 to 10 servings.
JAMIE SUE WILLIAMS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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