Buffet Chicken Salad

Recipe Ingredients

3 cups	187g / 6.6oz	Diced cooked or canned chicken
1 1/2 cups	165g / 5.8oz	Finely diced celery
3 tablespoons	45ml	Lemon juice
1 1/2 cups	355ml	Seedless green and or red grapes
1/2 cup	46g / 1.6oz	Blanced almonds - slivered and toasted
1 cup	237ml	Mayonnaise or salad dressing
1/4 cup	59ml	Light cream
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Dry mustard
1		Pepper

Recipe Instructions

Combine the chicken, celery and lemon juice and chill 1 hour. Add grapes (can be cut in half) and almonds. Combine mayonnaise, light cream, salt, dry mustard and pepper, then add to the chicken mixture. Toss lightly. This is especially attractive when served in a tomato-aspic ring and garnished with a small bunch of grapes.

Source:
Quick 'n Easy June 1997

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