Salad: Hot Crunchy Chicken Salad

From Mary Carey and Jackie Schuler

Ingredients
2 cups diced cooked chicken
2 cups sliced cooked celery (I didn’t cook)
½ cup blanched slivered almonds, toasted
1/3 cup diced green pepper
½ cup chopped ripe olives
2 Tablespoons diced pimento
2 Tablespoons minced onion
2 Tablespoons lemon juice
¾ cup mayonnaise
1 cup grated Swiss cheese
3 cups crushed potato chips

Directions
Combine all ingredients except cheese and potato chips. Pour into a buttered shallow baking dish. Mix cheese with crushed potato chips. Sprinkle over chicken mixture. Bake at 375 degrees for 30 minutes.

Makes 8 servings.