15 minutes, plus chilling time for the salad
Adapted from "The Prudence Penny Regional Cookbook" edited by Ruth Berolzheimer.
2 tablespoons lemon juice, plus more to taste
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon salt
2 cups chopped roasted chicken, cut into 1/2 -inch pieces
1/2 cup diced tart apple (such as Granny Smith), plus 1 apple for garnish
1/2 cup canned sliced black olives, drained
1/2 cup diced celery
1. In a large
bowl, whisk together the lemon juice, mayonnaise, sour cream and salt. Taste and add additional lemon juice if desired.
2. Stir in the
chicken, diced apple, olives and celery, and toss to combine. Season to taste with additional salt. Chill for one hour before serving.
3. Core and cut
the remaining apple into 1/4 -inch slices. Serve scoops of salad garnished with apple slices.