chicken salad veronique
- Categories
- Salad
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Diced; cooked chicken |
| ½ cup | Diced celery |
| ½ cup | Seedless green grapes; halved |
| ¼ cup | Slivered toasted almonds |
| ½ cup | Mayonnaise |
| 1 dash | Tabasco |
| 1 dash | Worcestershire |
| Salt to taste |
Blend all ingredients, correct seasonings and let set until flavors blend.
MRS ELBERT JACKSON (RADA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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