1/3 c. Miracle Whip
2 to 3 c. cooked chicken, diced
1/2 c. chopped zucchini
1/4 c. chopped carrot
2 tbsp. chopped onion
2 tbsp. snipped fresh parsley
1/4 c. sour cream
1/2 tsp. celery salt
1/8 tsp. pepper
1 tbsp. Crisco oil
1/4 c. almonds, sliced

Combine chicken, zucchini, carrot, onion and parsley in small bowl. Mix 1/3 cup Miracle Whip, sour cream, celery salt and pepper in small bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours. Heat Crisco oil, stir in almonds until lightly golden in color. Drain and cool. Sprinkle on chicken salad.