Buffet chicken salad

Yield: 8 Servings

Measure Ingredient
3 cups Diced cooked or canned chicken
1½ cup Finely diced celery
3 tablespoons Lemon juice
1½ cup Seedless green and or red grapes
½ cup Blanced almonds; slivered and toasted
1 cup Mayonnaise or salad dressing
¼ cup Light cream
1½ teaspoon Salt
1 teaspoon Dry mustard
1 dash Pepper

Combine the chicken, celery and lemon juice and chill 1 hour. Add grapes (can be cut in half) and almonds. Combine mayonnaise, light cream, salt, dry mustard and pepper, then add to the chicken mixture. Toss lightly. This is especially attractive when served in a tomato-aspic ring and garnished with a small bunch of grapes.

Recipe by: Quick 'n Easy June 1997 Posted to MC-Recipe Digest V1 #840 by L979@... on Oct 12, 1997

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