"Chicken Broccoli Salad"

INGREDIENTS
2 cups broccoli florets
1/4 teaspoon salt
2 cups cubed, cooked chicken
1/8 teaspoon pepper
8-oz. can sliced water chestnuts, drained
1 pkg. AztecaŽ Salad Shells
1/4 cup slivered almonds
2 oz. (1/2 cup) shredded Cheddar cheese
2 tablespoons chopped green onions
3/4 cup mayonnaise or salad dressing

• In small saucepan, cook broccoli in 1 inch boiling, salted water for 2 to 3 minutes or until crisp-tender; drain.
• In large bowl, combine broccoli and all remaining ingredients except salad shells and cheese; toss,lightly.
• Cover; refrigerate until chilled.
• Bake salad shells as directed on package.
• Spoon about 1 cup salad into each baked salad shell.
• Sprinkle each with 2 tablespoons cheese.
• If desired, broil with tops of shells 7 to 8 inches from heat for a few seconds or just until cheese is melted.
• Serve immediately.
  
  Makes 4 servings.

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