CHICKEN SALAD II|
1 c. real mayonnaise
1/4 to 1/2 c. sliced green
2 c. cubed cooked chicken,
1 (10 oz.) pkg. frozen peas,
thawed and well drained
1 (8 oz.) can water chestnuts,
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.
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