| GARDEN CHICKEN SALAD |
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4-6 servings2 to 3 cups cut-up cooked chicken 1/2 cup chopped zucchini 1/4 cup chopped carrot 2 tablespoons chopped onion 2 tablespoons snipped fresh parsley 1/3 cup mayonnaise 1/4 cup dairy sour cream 1/2 teaspoon celery salt 1/8 teaspoon pepper 1 tablespoon CRISCO Oil 1/2 cup sliced almonds Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours. Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad. Turkey Salad: Follow recipe above, substituting turkey for chicken. |
