Peggy's Chicken SaladSubmitted by: PEGOONTELAY
11 oz boneless, skinless chicken, diced (I used the leftovers from a whole roasted chicken)
1/4 c. almonds, chopped
1/4 c. light mayo
1 medium apple, diced
Salt and pepper to taste
Yields about 7 half-cup servings.
Serve on bread, tortillas, or Triscuits.
Number of Servings: 7
Recipe submitted by SparkPeople user PEGOONTELAY.