Chicken Salad
8 ingredients
4 steps
Ingredients
- 3 or 4 c. cooked chicken, cubed
- 1 1/2 c. celery, diced
- 1 small can water chestnuts, well drained and diced
- 3 eggs, hard-boiled and diced
- 2/3 c. ripe olives, sliced
- 1/2 c. sweet pickle relish
- mayonnaise to moisten (about 1 c.)
- salt, white pepper and garlic powder to taste
Directions
-
1Combine all ingredients and mix well, being careful to prevent the cubed chicken from becoming shredded.
-
2Serve open face on a leaf of lettuce over a sliced croissant roll, garnished with tomato slice, dill pickle wedge and potato chips.
-
3This recipe keeps well overnight in refrigerator without losing its fresh flavor.
-
4Happy Eating!
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