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Crunchy Chicken Salad

By Pam Rupp

3.6

(21)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3 cups coarsely chopped cooked chicken (about 1 pound)
1 cup chopped celery
1 cup toasted slivered almonds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper

Preparation

  1. Combine first 6 ingredients in large bowl. Season with salt and pepper. Toss to blend thoroughly.

TagsSaladChickenPoultryCeleryVegetableAlmondNutLemonCitrusFruitParsleyHerbs & SpicesMainLunchDinnerDairy FreeQuickEasyNo-CookBon Appétit
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