Celery filled with chicken salad
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| ¼ | cup | Chopped Pecans |
| 1½ | cup | Diced Cooked Chicken |
| 1 | teaspoon | Lemon Juice |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Crushed Pineapple; drained |
| 1 | bunch | Pascal Celery |
Directions
Combine all the above ingredients, except celery bunch. Regrigerate, coveed, about 2 hours. Wash and trim celery stalks, cut into 40 (2-inch) pieces. Fill ceery with chicken salad. Refrigerate, covered with saran wrap, until ready to serve.
40 appetizers.
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Mrs. T. K. Spalding
Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 17, 1998