Recipe - Holiday Inncameos Restaurant Chicken Almond Salad

One half cup Prepared whipped cream or
commercial whipped topping
One half cup Mayonnaise
1 One half cup Cooked shell macaroni
2 Hardcooked eggs; cooled
Three fourths cup Chopped celery
1/3 cup Sliced green olives
1 cup Red grapes; halved
2 cup Cooked cubed chicken
Salt and pepper to taste
Leaf lettuce to line serving
plates
One half cup Slivered almonds to garnish

Notes: Holiday Inn Convention Center, Eau Claire, WI. Milwaukee Journal
Sentinel.

In large bowl, combine whipped cream or topping and mayonnaise. Mix until
well blended. Fold in macaroni, eggs, celery, olives, grapes and chicken.
Add salt and pepper. Chill 24 hours. Taste and adjust seasonings if
desired. When ready to serve, line six plates with leaf lettuce. Arrange
salad over lettuce, then garnish with almonds. Makes 6 servings, 1 cup
each.

Keryl J. Saunders, food and beverage director, sent the recipe Saunders
said the recipe comes from Sharen Warden, executive chef.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998