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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is perfect for a luncheon or a light supper. The lemon juice and mustard adds so flavor and will disappear fast.—Ann Bankson, Hordville, Nebraska Ingredients:
2 cups cubed cooked chicken |
2 celery ribs, chopped |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1/4 cup diced pimientos, drained |
2/3 cup mayonnaise |
2 to 3 tablespoons sugar |
2 teaspoons lemon juice |
1/2 teaspoon ground mustard |
1/4 to 1/2 teaspoon salt, optional |
1 can (2.8 ounces) french-fried onions |
lettuce leaves |
Directions:
1. In a bowl, combine the chicken, celery, olives and pimientos. In a small bowl, combine the mayonnaise, sugar, lemon juice, mustard and salt if desired. Pour over chicken mixture; stir to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in onions. Serve over lettuce. Yield: 4-5 servings.
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