4 lb. cooked chicken
6 hard-boiled eggs
4 tbsp. sliced green olives
2 green peppers
1 lb. seedless grapes (green or red)
4 oz. (1 c.) almonds

Carve chicken into strips and put in bowl. Separate yolks and whites of eggs, chopping whites and adding to chicken, reserving yolks. Add peppers (sliced in strips), olives, grapes and almonds. Do not mix or toss. Prepare French dressing. Pour over ingredients in bowl. Press egg yolks through sieve or garlic press and toss with salad. Cover and refrigerate. Prepare Sour Cream Dressing. Serve as accompaniment to salad, if desired.

Sour Cream Dressing For Chicken Salad:

6 tbsp. white wine vinegar
10 oz. sour cream or yogurt
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

French Dressing For Chicken Salad:

1/2 tsp. salt
1/2 tsp. pepper
6 tbsp. olive oil

Recipe may be doubled if more moist salad is desired.