Chicken salad #5
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .
Related recipes
- Chicken salad
- Chicken salad rbtn28a
- Chicken salad #1
- Chicken salad #10
- Chicken salad #2
- Chicken salad #3
- Chicken salad #4
- Chicken salad #6
- Chicken salad #7
- Chicken salad #8
- Chicken salad #9
- Chicken salad (xxxj77a)
- Chicken salad *(pstt79c)
- Chicken salad for sandwiches
- Chicken salad i
- Chicken salad ii
- Chicken salad sandwich
- Chicken salad sandwiches
- Chinese chicken salad #5
- Hot chicken salad #5