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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Salad Recipe

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This recipe for Chicken Salad is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 chicken breasts
2 cups diced celery
1 cup toasted almonds
2 small cans sliced black olives
*1 cup Hellman's mayo
*3 T. minced onions
*1 tsp. Accent
*6 tsp. lemon juice
*1 tsp. curry powder
*salt/pepper to taste
Directions:
Directions:
Boil and shred chicken. Toast almonds on a cookie sheet in 350º oven until almonds are lightly browned. Watch carefully; stir every few minutes. Cool, then add to chicken in a large bowl. Add olives and celery. Mix mayo and other ingredients marked with a * in a separate bowl. Pour over chicken and combine well. Refrigerate overnight to allow the mixture to absorb into the chicken.
Personal Notes:
Personal Notes:
This makes a lot of chicken salad. It must be made the night before.

 

 

 

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