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Chicken Salad Recipe

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This recipe for Chicken Salad, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Johnson
Added: Tuesday, July 29, 2008


3 cups diced cooked chicken
1 1/2 cup chopped celery
2 T. fresh parsley, optional
1 tsp. salt
1/2 tsp. pepper
2 hard cooked eggs, optional
2 T. lemon juice
1/2 cup toasted almonds, optional
1/2 cup cream, whipped
1 cup mayonnaise

Mix, chill and serve. Use toasted almonds on top as garnish. Chill completely before serving. Excellent luncheon served in croissants or rolls.
Chicken may be cooked with salt, pepper, onion, parsley, celery, cloves, bay leaves and peppercorns. To toast nuts: Spread on cookie sheet. Bake at 350 for 5-10 minutes or until golden brown, stirring occasionally. Or, spread in thin layer in microwave safe pie pan. Microwave on high for 3-4 minutes or until golden brown, stirring frequently. Be careful as they burn easily with either method.




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