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

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