GARDEN CHICKEN SALAD

GARDEN CHICKEN SALAD


4-6 servings



2 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.