Recipe - Buffet Chicken Salad

3 cup Diced cooked or canned
chicken
1 One half cup Finely minced celery
3 tablespoon Lemon juice
1 One half cup Seedless green and or red
grapes
One half cup Blanced almonds; slivered
and toasted
1 cup Mayonnaise or salad dressing
One fourth cup Light cream
1 One half teaspoon Salt
1 teaspoon Dry mustard
1 ds Pepper

Combine the chicken, celery and lemon juice and chill 1 hour. Add grapes
(can be cut in half) and almonds. Combine mayonnaise, light cream, salt,
dry mustard and pepper, then add to the chicken mixture. Toss lightly. This
is especially attractive when served in a tomatoaspic ring and garnished
with a small bunch of grapes.

Recipe by: Quick 'n Easy June 1997

Posted to MCRecipe Digest V1 #840 by L979@aol.com on Oct 12, 1997