Another potluck recipe from Vermont days.
2 1/2 c. diced cooked chicken breast
3/4 c. diced celery
2 TB. of each:
onion
green pepper
pimento
Dressing:
2/3 c. mayo
2 TB. lemon juice
Combine and chill at least 3 hours. Just before serving stir
in 1/4 c. toasted almonds (if desired).
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