Shalon liked the Chicken Artichoke Salad that a grocery (Bruno’s) made, but set out to make it better. Shalon preferred it served on Melba toast.
Shalon takes in a bit of fishing on the Gulf Coast.
3-4 whole chicken breasts, boiled in water 30 minutes
1 can artichoke hearts
1 small package slivered almonds
3 tablespoons finely chopped onion
½ cup mayonnaise
¼ cup sour cream
Salt and pepper to taste
Chop ingredients in a food chopper until there are no chunks.
Salads, 2001