Recipe - Chicken Salad Veronique

2 One half cup Diced; cooked chicken
One half cup Diced celery
One half cup Seedless green grapes;
halved
One fourth cup Slivered toasted almonds
One half cup Mayonnaise
1 ds Tabasco
1 ds Worcestershire
Salt to taste

Blend all ingredients, correct seasonings and let set until flavors blend.

MRS ELBERT JACKSON (RADA)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.