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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Water chestnuts and pecans dress up this creamy chicken salad sent by Margaret McNeil in Memphis, Tennessee. It looks especially pretty nestled on a bed of lettuce leaves, but it also makes a fun sandwich filling. Ingredients:
1-1/2 cups cubed cooked chicken |
3 tablespoons chopped celery |
3 tablespoons mayonnaise |
2 tablespoons chopped water chestnuts |
4 teaspoons sweet pickle relish |
4 teaspoons diced pimientos, drained |
1 tablespoon chopped pecans |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 lettuce leaves |
1 hard-cooked egg, sliced |
Directions:
1. In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices. Yield: 2 servings.
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