Monday, November 15, 2010

Chicken Salad

2 cups diced cooked chicken (approx 4 breasts)
1 cup chopped celery
1 cup pineapple tidbits
1/2 cup silvered almonds
2 cans mandarin oranges
1/2 cup grapes
1-2 cups mayo
1/4 cup chopped onion
1/2 tsp salt (optional)
1 tbsp lemon juice (optional)
pepper (optional)

Mix all together.  If thick, add milk.  Chill overnight.

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