1 lb. chicken meat (cooked and diced)
2 c. diced iceberg lettuce
1 c. diced tomatoes, drained
1 tbsp. blanched sliced almonds (I put in more than this)
2 c. mayonnaise
1/2 c. sour cream
1 tsp. paprika
1 tsp. basil
1 tsp. lemon juice

Thoroughly blend the mayonnaise, paprika, basil, lemon juice and sour cream. May be stored in the refrigerator for several days, covered.

Toast almonds in moderate oven (about 250 degrees) on cookie sheet until they are lightly browned, stir occasionally.

Place chicken, lettuce, tomatoes and almonds in a mixing bowl. Add the seasoned mayonnaise and toss to mix thoroughly.