CHICKEN SALAD

Debbie Dobyns

4 cups cubed and cooked chicken

1 cup chopped celery

1 pkg. slivered, toasted almonds

1 tsp. salt

1/4 tsp. pepper

1/4 cup mayonnaise

1/4 cup sour cream

 

Combine all ingredients and chill. Serve on a bed of lettuce. Serves 4 or 5.

 

CHICKEN SALAD

Mary Jo White

2 cups cooked chicken

1 cup chopped celery

1 cup (1/4 lb.) shredded sharp cheddar

1/2 cup chopped olives

1 tsp. salt

dash pepper

mayonnaise to moisten

 

Mix lightly and serve.

 

CHICKEN WITH ALMONDS AND RAISINS

Joyce Ostergard

1/3 cup olive oil              1/8 tsp. cayenne

1/4 cup butter                 4 chicken breasts

2 large thinly sliced onions   2 chicken legs 

1 tsp. salt                    1/2 cup almonds

1/3 tsp. pepper                1/2 cup raisins

1/4 tsp. saffron               1 tsp. lemon juice

 

Heat oil and butter in Dutch oven. Saute onions and add

salt, pepper, saffron, and cayenne.    Add chicken and coat with the butter and onion mixture. Cover and simmer 1 1/2 to 2 hours. Remove chicken and keep warm. Cook liquid down to a thick sauce. Stir in remaining ingredients. Heat and pour over chicken. Serve with rice.

 

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