Sweet and Crunchy Chicken Salad
A country inn recipe for Chicken Salad.
AmericanChickenEasy30 min
Ingredients
Servings
4
- 8 ounces cooked chicken breast half – diced small
- 1 ounce slivered almonds
- ½ cup jicama – diced small/see note
- ½ cup diced celery
- ½ cup diced onion
- 4 tablespoons mayonnaise
- 2 packets splenda packets
- 1 each salt and pepper – to taste
Instructions
- 1
Put jicama and 2T water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate.
- 2
When ready to make, mix all ingredients well including liquid from jicama.
- 3
Refrigerate at least 2-3 hours to blend flavors.
Tags
americancountry-cooking
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