You ladies flatter me by asking for the recipe for the chicken salad. I am touched by your request. I sent the recipe to Southern Living magazine about 30 years ago when I was staying home with my preschool children and had plenty of time for cooking experiments! Of course the kids didn’t like the chicken salad but Skip and I did! It was a nice surprise that Southern Living published it.
Almond Chicken Salad
4 cups diced cooked chicken
1 cup thinly sliced celery
1 medium sized green pepper, chopped (I omitted this Friday night as I didn’t have one!)
2/3 cup sliced stuffed olives (optional – I used these in Fri.’s recipe)
1 t. salt (or to taste. I use less or none b/c olives are salty.)
¼ t. pepper
2 t. grated onion
2/3 cup mayonnaise
¼ cup commercial mustard-mayonnaise sandwich sauce (Durkee’s)
2/3 cup toasted slivered almonds
Combine first 7 ingredients. Combine mayonnaise and sandwich spread; add to chicken mixture, and toss lightly. Chill. When ready to serve, add almonds. Yield: 6 servings.
Hope you ladies enjoy it and have a great summer!
Bobbie Midkiff
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