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Tasty and Tangy Chicken Salad Supreme


Thursday, January 01, 2004
Appetizers-Side Dish
2 cups cooked chicken, cubed
¾ cup chopped celery
2 tbsp. sliced green olives
2 tbsp. sliced black olives
2 tbsp. chopped sweet pickles
½ c. chopped pecans or almonds, toasted
2 hard-boiled eggs, sliced
¾ cup mayonnaise
Combine all ingredients well. Chill several hours, or overnight, to allow flavors to blend. Serve on crisp lettuce, or your favorite bread. Garnish with fresh parsley, if desired.
Note: Sweet pickle relish can be substituted for chopped sweet pickles.
Nutrition Facts:
Kimberley Bevins, Author of Timeless Treasures. e-mail kitchenkimberley@aol.com
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