Chicken salad veronique

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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