2tablespoonmayonnaise or more, enough to bind the salad
salt
black pepper
⅛teaspoonpaprika
To serve:
12lettuce leaves or napa cabbage leaves
1 - 2carrots (shredded)
Instructions
In a medium-sized mixing bowl, combine the chicken, celery, apple, scallions, almonds, and enough mayonnaise to bind. Season to taste with salt, pepper and paprika.
Serve in lettuce or napa cabbage leaves, topped with shredded carrot or use as a sandwich filling.
Store the salad in the refrigerator before serving.
Notes
Leftovers are good for up to 4 days, refrigerated.