Almond Chicken Salad
|Cooked chicken||3 Cup (48 tbs), cut in dice (Mostly White Meat)|
|Chopped sweet pickles||2⁄3 Cup (10.67 tbs)|
|Blanched slivered toasted almond||1⁄2 Cup (8 tbs)|
|Seedless white grapes||1⁄3 Cup (5.33 tbs), cut in 2, if large|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Vinegar||1 1⁄2 Teaspoon|
Mix together the chicken, pickles, almonds, and grapes.
Blend the mayonnaise, salt, and vinegar.
Stir the dressing into the chicken mixture and toss lightly.
Serve the salad in lettuce cups and garnish with watercress, stems removed.