In a mixing bowl, c
o
mbine fir
s
t 5 ingredients.
Beat
until smooth.
Stir in
chicken, onion and
c
e
lery.
Sh
a
pe into 1
-
inch balls; roll in almonds.
Cover
and chill until firm (can refrigerate up to 2 days).
Yield:
about 5 dozen
appetizers.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
LIGHT CHICKEN SALAD
3/4 c. light mayonna
i
s
e
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine
m
ayonnaise, ginger and salt.
S
t
ir in chicken, grapes, celery, green onion and walnuts.
Makes 5
1
/2 cups.
Serve on le
t
tuce leaf.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
HOT CHICKEN SALAD
1 1/2 c. c
o
oked chic
k
e
n, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. b
r
ead crumbs
|