 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 15 |
|
The secret ingredients are pimiento-stuffed olives and toasted almonds. Judy Kisch-Keuten entered this recipe in a contest and won first place in Beatrice, Nebraska. If you've ever made chicken and got tired of eating it, this is a great way to use your leftovers. It's so tasty you won't notice you're eating chicken again. Thank you Judy for your award winning recipe. Ingredients:
2 cups chicken, cooked and cubed |
2 celery ribs, chopped |
1/2 cup green pepper, chopped |
1/2 cup mayonnaise |
1/3 cup almonds, slivered and toasted |
1/4 cup sweet pickle relish |
1/4 cup pimento stuffed olive, sliced |
2 tablespoons onions, chopped |
2 teaspoons prepared mustard |
3/4-1 1/4 teaspoon salt |
1/4 teaspoon pepper |
12 english muffins, split and toasted |
12 lettuce leaves |
12 tomatoes, slices (thinly sliced) |
Directions:
1. In a bowl, combine the first 11 ingredients and mix well.
2. Top 12 muffin halves with lettuce leaves and spread with chicken salad.
3. Top with tomato slices and remaining muffin halves.
|
|