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Chicken Salad with Dill, Hard-Boiled Egg and Almonds

  • 8 boneless cooked chicken breast halves, cut in cubes
  • 1 cup chopped celery
  • 3 hard boiled eggs, chopped
  • 1/2 cup slivered almonds
  • 3 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup dairy sour cream
  • 1 1/2 teaspoon dill weed
  • 1 teaspoon dry mustard
  • Salt and freshly milled black pepper to taste
 

Method

In a roomy bowl, mix chicken, celery, egg and almonds.

In a separate bowl, whisk together cream cheese, mayo, sour cream, dill weed, mustard, salt and pepper. Combine the two mixtures and mix well. Chill.

This is best made the day before serving and allowed to blend.

Makes 6-8 servings.

Contributor:  Gregory Wayne

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