This chicken salad makes a delicious luncheon salad served
on a bed of lettuce leaves.
Or pair it with a slice of fresh cantelope.
2½ to 3 cups diced cooked chicken
¾ cup finely chopped celery
1 cup halved green seedless grapes
2 tsp. minced red onion
1 tsp. salt
dash of black pepper
Combine chicken, celery, grapes, onion, salt and pepper.
1/3 cup mayonnaise
1 tsp. white vinegar
1 tsp. sugar
Stir mayonnaise, vinegar and sugar together until well blended.
Add to chicken mixture; toss gently to mix.
Cover and refrigerate for 1 hour to allow flavors to blend.
1/2 cup slivered almonds, toasted
Add slivered almonds just before serving.