Prep 30 mins
Cook 0 mins
I got this from Paula Deens show and wanted to keep it.
- 1 celery rib, cut up
- 4 cups cooked chicken, and cut up
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄2 lemon, juice of
- 1⁄4 cup slivered almonds
- 1⁄4 cup fresh basil
- lettuce leaf
- Mix all of the ingredients together lightly.
- Chill until ready for service.
- Place lettuce leaves on chilled salad plates and top with chicken salad.
I changed the recipe a bit, but it is wonderful. I used 6 cups chicken, 2/3 c mayo, 2/3 cup sour cream, 2/3 c lemon juice, 1 c toasted chopped walnurs, 1 cup chopped celery, 4 chopped boied eggs, 1 tsp Cavendar's seasoning....Absolutely delicious
DH and I enjoyed this for our lunch! I did add some salt and pepper but other wise I followed the recipe exactly. Served on lettece with a side of bread. Thank you! Made for Spring PAC 09.