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Chicken Salad
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Source: Paty Lydon, tweaked by Sheryl
Peach Tree Tea Room's Chicken Salad "I had this wonderful chicken salad at a Bible Study Fellowship luncheon for leaders at Patti Lydon's home. | |
4 cups | cooked cubed chicken breasts |
8 | celery ribs, chopped |
6 green oinions, thinly sliced ( I used fresh chives because I had them) | |
¼ cup | yelow oinions, finely chopped |
2 cups | grape halves |
1 cups | craisins |
1 apple sliced thin and cut into pieces 1-1/2 Cups mayo mixed with the following: | |
1-2 teaspoons | dill weed |
½-1 teaspoon | curry powder |
1 can | sliced water chestnuts, sliced into smaller pieces |
1. Place all ingredients in mixing bowl toss lightly until combined. Refrigerate until ready to serve.
2. This is best if made several hours ahead or the day befoe to allow flavors to blend.
Servings/Yield: Servings: --
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