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    Chicken Salad

    Submitted by Ruby Davis, Palisade, CO

    Chicken salad tastes best at high altitude, says Ruby, so she frequently packs it when her family heads up to the mountains to camp and fish. "It's a quick lunch to take on our boat when we go on the lakes," she says. Be sure to keep it chilled because it contains mayonnaise, she cautions.


    • 2 large chicken breasts
    • 2 ribs of chopped celery
    • ½ cup chopped pecans
    • 1 cup red seedless grapes, cut into quarters
    • About 3 Tbs. mayonnaise


    Boil chicken breasts, then cool and chop into small pieces. Add celery, pecans, grapes. Mix in mayonnaise to taste or enough to hold the mixture together.

    Substitutions: Use boiled, chopped eggs, and diced pickles or relish in place of pecans and grapes.