chicken salad #5

Categories
Salad
Yield
8 Servings
MeasureIngredient
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
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
  Hellmann's mayonnaise

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

ARKADELPHIA, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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