3 Tbsp. Lemon juice
4 C. chicken – cooked and diced
1 C. celery – diced
1/2 C. onion ? chopped
1 tsp. Salt
1/2 tsp. Pepper
1 2oz. jar pimentos ? drained & sliced
1/4 C. diced almonds
1/3 C. mayo (may need a bit more)
1 C green seedless grapes
Pour lemon juice over chicken. Add all other ingredients. Toss. Cover and chill.
I serve this on a bed of lettuce surrounded with fresh fruit and homemade yeast rolls.
I find it best to use chicken breast only. I bake them in a slow oven with onion and celery. DO NOT salt them as it makes the salad much to salty.
I also toast the almonds at 350-deg. For 6 min.