Chicken salad #5

Yield: 8 Servings

Measure Ingredient
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
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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