Chicken Salad
by: Shirley Wagner
2 cups diced cooked chicken
1/2 cup slivered almonds
1 cup finely chopped celery
1 cup pineapple chunks, drained
1 cup green seedless grapes
Mix together and add dressing just before serving
Dressing:
1/4 cup apple cider vinegar
2/3 cup mayonnaise
3/4 tsp dry mustard
Shake of salt
Mix well and add only enough to moisten salad good. Make 9 - 1 cup servings.
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