Chicken Salad Amandine

Oxmoor House
4 servings


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2 tablespoons mayonnaise
1 tablespoon commercial sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon curry powder
2 1/8 cups chopped cooked chicken
Lettuce leaves
1/4 cup slivered almonds, toasted


Combine first 6 ingredients, stirring well; add chicken, and toss lightly to coat well. Chill.

Serve salad on lettuce leaves. Sprinkle with toasted almonds.

Created date

February 2010