Chicken Salad

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Hilda's Corner

Hilda Fraley

July 2000

Hilda's Chicken Salad

  • 4 cups cubed cooked chicken
  • 1 cup chopped celery
  • 1 cup halved seedless green grapes
  • 1 pkg Planters Southern Belle Slivered Almonds, toasted
  • ¼ teaspoon pepper
  • ¾ cup mayonnaise (I use low fat)
  • ¼ cup dairy sour cream
  • lettuce

Combine cubed cooked chicken, chopped celery, halved green grapes, and toasted slivered almonds in a large mixing bowl. Sprinkle salt and pepper over mixture. Add mayonnaise and sour cream and mix thoroughly. Chill well before serving. Serve on lettuce or as a sandwich.

Happy Cooking, Hilda Fraley, 423/942-3996

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