Kenny Rogers Chicken Salad

Kenny Rogers Chicken Salad

3 dill pickles (non-Kosher), skinned
1/2 cup chopped walnuts
1/4 cup slivered or chopped almonds.
2 cups cooked chicken (white meat)

Pick the chicken from the bone rather than cut it. Peel pickles with a potato peeler and chop.

Mix all the ingredients lightly with mayonnaise of choice.

You may be prefer to add chopped scallions.

Season to taste and serve on a bed of crisp lettuce. Happy eating.

Source: Kenny Rogers Page 29 under Celebrities in a book of Elvis Presly.