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 (2^1/2 cups)
• 10 tsp lemon juice (2^1/2 tsp)
• 5 cups diced celery (1^1/4 cups)
• 2^1/2 cups seedless grapes (^2/3 cup)
• 10 hard-cooked eggs (3)
• 3 cups blanched almonds (^3/4 cup)
• 2^1/2 cups of mayonnaise (^2/3 cup)

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

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