Chicken Salad A La Kenny Rogers

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken; cooked - white meat
3		Dill pickles
1/2 cup	73g / 2.6oz	Walnuts; chopped
1/4 cup	23g / 0.8oz	Almonds; slivered
3/4 cup	177ml	Mayonnaise
4		Scallions; chopped
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Lettuce

Recipe Instructions

Remove the chicken from bone with fingers rather than cut it.

Peel pickles with a potato peeler; chop.

Mix first 4 ingredients lightly with the mayo.

Add scallions. Season with salt and pepper.

Serve on a bed of lettuce.

Source:
Paul Prudhomme's Seasoned America

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