2 c. cooked chicken, white meat
3 dill pickles, non-Kosher, skinned
1/2 c. chopped walnuts
1/4 c. slivered or chopped almonds

Pick the chicken from the bone rather than cut it. Peel pickles with a potato peel and chop. Mix all of the above ingredients lightly with mayonnaise of choice. You may prefer to add chopped scallions. Season to taste and serve on a bed of crisp lettuce.

I'm pleased to share one of my very favorite recipes with you. This is a delicious recipe for luncheons and light suppers. Marianne and I enjoy it often, and our guests love it as well.