CHICKEN SALAD

CHICKEN SALAD

• 1 can chicken, chopped (or 5 oz. cooked chicken)
• 1/2 c. chopped celery
• 1/3 c. chopped sweet pickle
• 1 boiled egg, chopped
• 1/2 c. salad dressing

Mix and serve.

CHICKEN AND ALMOND SALAD

CHICKEN AND ALMOND SALAD

• 1 1/2 c. cooked chicken
• 3/4 c. diced celery
• 1 1/2 tbsp. lemon juice
• 1/2 c. seedless white grapes
• 1/2 c. almonds
• 1/2 tsp. dries mustard
• 3/4 tsp. salt
• 1/16 tsp. pepper
• 1/8 c. light cream
• 1 hard boiled egg, sliced
• 1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.

HOT CHICKEN SALAD

HOT CHICKEN SALAD

• 1 1/2 c. cooked chicken, diced
• 1 c. diced celery
• 3 diced boiled eggs
• 1/2 tsp. salt
• 1 sm. jar pimentos
• 2 tbsp. chopped green onions
• 1 1/2 c. bread crumbs
• 1/2 c. slivered almonds
• 3 tbsp. lemon juice
• 3/4 c. mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.