Wednesday, July 22, 2009

Almond Crunch Chicken Salad

Today's recipe is...

Almond Crunch Chicken Salad

1 Pillsbury All-Ready Pie crust (or frozen pie crust)
3 c. cubed, cooked chicken
1 1/2 c. green or red grapes, cut in half
1/2 c. shredded carrot
1/2 c. sliced celery
1 1/4 c. mayonnaise
1/2 tsp. seasoned salt
1 tbsp. lemon juice
*1/4 c. slivered almonds, toasted

Prepare pie crust according to package directions for unfilled one-crust pie. Bake and let cool. In large bowl, combine chicken, grapes, carrots, celery, mayonnaise, seasoned salt and lemon juice; mix well. Spoon into cooled pie crust. Sprinkle with almonds. Store in refrigerator. May be served with shredded lettuce, tomatoes, cucumbers or as desired. *To toast almonds: Bake at 350 degrees for 8-10 minutes or until lightly browned.

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