Chicken Salad

(from Celeste Musick)

Serves 12-15

The day before serving cook one 3 lb. or over chicken or 6 chicken breast halves in seasoned water. Bone the chicken and cut into pieces.

Cook 1 cup rice according to directions.

Add to cooked rice:

• 3 tbls. onion, chopped
• 1 tsp. curry
• 1 tsp. salt
• 1 tsp. vinegar

Mix well and refrigerate overnight.

The next day, remove rice from the refrigerator and fluff with a fork.

Add:

• 1 cup celery, chopped
• 1 can tiny English peas
• 1 cup mayonnaise (sour cream maybe used instead)
• 1 pkg. sliced almonds
• 1 cup green grapes

Mix well and add chicken. Serve on bed of lettuce.