Chowning's Chicken Salad
|Cooked chicken||3 Cup (48 tbs), diced|
|Celery||1⁄2 Cup (8 tbs), minced|
|French dressing||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||6 , quartered|
|Lemon juice||2 Tablespoon|
|Sliced almonds||6 Tablespoon, toasted|
|Tabasco sauce||To Taste|
Combine the chicken, celery, French Dressing, lemon juice, and 4 to 6 drops of Tabasco sauce.
Add salt to taste.
Just before serving, add the mayonnaise.
Arrange lettuce leaves on each of 6 plates.
Divide the salad among the plates.
Garnish with the hard cooked egg quarters and black olives.
Sprinkle each salad with 1 tablespoon of the almonds.