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Garden Chicken Salad
Created by admin, Tuesday, 01 May 2007
Description
4-6 servingsIngredients
2 to 3 cups cut-up cooked chicken
1/2 cup chopped zucchini
1/4 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons snipped fresh parsley
1/3 cup mayonnaise
1/4 cup dairy sour cream
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 tablespoon crisco oil
1/2 cup sliced almonds
1/2 cup chopped zucchini
1/4 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons snipped fresh parsley
1/3 cup mayonnaise
1/4 cup dairy sour cream
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 tablespoon crisco oil
1/2 cup sliced almonds
Methods/steps
Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours.
Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad.
Turkey Salad: Follow recipe above, substituting turkey for chicken.
Reviews
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