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CHICKEN SALAD II 1 c. real mayonnaise 1/4 to 1/2 c. sliced green onion 2 c. cubed cooked chicken, chilled 1 (10 oz.) pkg. frozen peas, thawed and well drained 1 (8 oz.) can water chestnuts, drained 1 c. slivered almonds, toasted In large bowl, stir together real mayonnaise and green onion until well blended. Add chicken, peas, water chestnuts and almonds; toss to coat well. Cover; refrigerate at least 2 hours. For picnic travel, pack in an insulated container. Makes about 8 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |