Chatelaine (?)

Mrs. Diefenbaker's Chicken Salad

This recipe from Mrs. John Diefenbaker was prepared for Princess Margaret at Harrington Lake.

  • 10 cups chicken cooked and diced (21/2 cups)
  • 10 tsp lemon juice (21/2 tsp)
  • 5 cups diced celery (11/4 cups)
  • 21/2 cups seedless grapes (2/3 cup)
  • 10 hard-cooked eggs (3)
  • 3 cups blanched almonds (3/4 cup)
  • 21/2 cups of mayonnaise (2/3 cup)

Reduced amounts in brackets will make 8 servings of about 3/4 cup each.

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