From Taste of Home magazine
Yield: 6-8 servings
Yield: 6-8 servings
| 4 c | cubed cooked chicken | 1 tsp | salt |
| 1½ c | seedless green grapes, washed and halved | ½ tsp | ground pepper (I used white pepper) |
| 1 c | chopped celery | ¼ tsp | onion powder |
| ¾ c | sliced green onions | ¼ tsp | celery salt |
| 3 | hard-cooked eggs, chopped | 1/8 tsp | ground mustard |
| ½ c | mayonnaise | 1/8 tsp | paprika |
| ¼ c | sour cream | ½ c | slivered almonds |
| 1 T | prepared mustard | 1 | kiwifruit, peeled and sliced, for garnish, optional |
Prep
- cook and cube chicken
- wash and slice grapes
- cook, cool, and peel eggs
- chop eggs, celery and green onions
- spread slivered almonds on a baking sheet in a single layer. Toast in a 350-degree oven until golden brown, watching carefully so they don't burn. Cool.
- peel and slice kiwifruit
Combine
- In a large bowl combine chicken thru eggs.
- In another bowl, combine mayo thru paprika until smooth. Pour over chicken mixture & toss gently.
- Stir in almonds and serve immediately, or refrigerate & add almonds just before serving.
