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Spicy Almond Chicken Salad

This recipe was inspired by
Lynda Sampley of Nederland, TX (USA).

Yield: about 3 quarts of salad


2 lb. boneless chicken breasts
1/2 each green bell pepper, finely chopped
1/2 each red bell pepper, finely chopped
1 each jalapeno pepper, finely chopped
2 each ribs of celery (about 1/2 c.) finely chopped
3 each hard-boiled eggs, finely chopped
1/2 c. sweet pickle relish
1/2 c. dill pickle relish
3/4 c. toasted pecans, coarsely chopped
3/4 c. toasted almonds, coarsely chopped
1 tsp. salt
1 tsp. ground black pepper
1 tsp. ground red pepper
1/4 c. prepared mustard
1 1/2 c. mayonnaise

Boil the chicken until it is fully cooked and tender. Cool it and chop it into uniform chunks. Combine all the finely chopped vegetables and eggs with the chicken.

Mix in the toasted pecans and half of the almonds.

Add the seasonings, mustard and mayonnaise and mix thoroughly.

Salad can be garnished with the additional almonds and a whole jalapeno pepper, served with crackers or on your favorite bread as a fantastic sandwich!

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