| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Cooked chicken |
| 8 |
tb |
Sliced green olives |
| 8 |
tb |
Sliced ripe olives |
| 8 |
tb |
India relish |
| 2 |
c |
Chopped celery |
|
|
Slivered almonds; lightly toasted |
| 1 |
|
Jar (4-oz) cocktail onions; drained |
| 1 |
cn |
(8-oz) sliced water chestnuts; drained |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Dill weed to taste |
|
|
Chives to taste |
|
|
Hellmann's mayonnaise |
INSTRUCTIONS
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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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