Chicken Salad

Oxmoor House
6 to 8 servings


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2 cups diced cooked chicken
1 cup diced celery
1 cup mayonnaise
Salt to taste
1/4 teaspoon white pepper
2 tablespoons sliced almonds, toasted


Combine first 5 ingredients; stir gently. Cover; chill 2 hours. Spoon salad in center of Avocado Mousse, and sprinkle with almonds.

Created date

February 2010