Chicken Almond Salad

4 chicken breasts, baked and cut into pieces
1/2 cup beI1 pepper
1 cup celery, chopped
1/2 head lettuce, torn into pieces
1/2 cup slivered almonds
3 cups cooked rice, cooled
3 hard cooked eggs
1 cup mayonnaise
2 teaspoons prepared mustard
1 teaspoon black pepper
Poppy Seed Dressing:
1/2 cup sugar
1 teaspoon salt
1-1/2 tablespoons onion juice
1 cup Puritan Oil
1 teaspoon dry mustard
1-1/2 tablespoon poppy seed

Combine chicken, bell pepper celery, lettuce and 1/4 cup slivered almonds. Add cut up eggs and rice. Blend mayonnaise, mustard and salt, pepper. Pour mixture over chicken mixture and toss lightly. Sprinkle with remaining almonds and serve with poppy seed dressing. Serve chilled or at room temperature.

Add all ingredients and shake.

Servings: 8

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Cajun Country -- New Iberia, Louisiana