In a mixing bowl, c o mbine fir s t 5 ingredients.   Beat until smooth.   Stir in

chicken, onion and c e lery.   Sh a pe into 1 - inch balls; roll in almonds.   Cover and chill until firm (can refrigerate up to 2 days).   Yield:   about 5 dozen

appetizers.

 

 

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LIGHT CHICKEN SALAD

 

 

 

 

 

3/4 c. light mayonna i s e

1/2 tsp. ginger

1/2 tsp. salt

3 c. cooked chicken

1 1/2 c. red seedless grapes

1 c. sliced celery

1/3 c. sliced green onion

1/2 c. broken walnuts

 

 

Combine m ayonnaise, ginger and salt.   S t ir in chicken, grapes, celery, green onion and walnuts.   Makes 5 1 /2 cups.   Serve on le t tuce leaf.

 

 

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------------------- - ---------------- HOT CHICKEN SALAD

 

 

 

1 1/2 c. c o oked chic k e n, diced

1 c. diced celery

3 diced boiled eggs

1/2 tsp. salt

1 sm. jar pimentos

2 tbsp. chopped green onions

1 1/2 c. b r ead crumbs


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