Chicken Salad with Almonds

Preparation info
  • 5

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups lightly packed ¾-inch cubes of cooked chicken meat
  • 2 cups th

Method

  1. Toss the chicken and celery together.

  2. Mix the onion, lemon juice, mayonnaise and cream. Add to the chicken and toss until the pieces of chicken and celery are coated with the dressing.

  3. Season with salt and pepper to taste and stir in the almonds, or reserve them to use as a garnish. Chill.

  4. Serve on a bed of lettuce or