Chicken Fruit Salad Plate
1/4 cup sour cream
3 tablespoons tarragon vinegar
2 tablespoons grated onion
1/2 cup toasted almond slices
6 stuffed olives, sliced Salt, pepper, and paprika to taste
1 cup finely diced celery
3 tablespoons capers
1 cup water chestnuts, well drained and sliced
1 teaspoon prepared mustard
3 cups cooked chicken, cut in bite-size pieces
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