Chicken & Celery Salad with Cucumber dressing Recipe
Summary
Ingredients
4 chicken breasts
Few celery tops
2 teaspoons salt
6 peppercorns
1 bay leaf
1 envelope instant chicken broth OR 1 chicken bouillon cube
1 cup water
1 cup chopped celery
1 cup seedless green grapes, halved
2 cups Cucumber Dressing
Bibb lettuce
6 apricots, washed, halved and pitted
Directions
1. Combine the chicken breasts, celery tops, salt, peppercorns, bay leaf, instant chicken broth or bouillon cube and water in a large frying pan; heat to boiling; cover. Simmer 30 minutes, until meat is tender.
2. Cool in broth until easy to handle, then remove and pull off skin; take meat from bones; cube. Place in a large bowl. (Strain broth and chill for making soup another day.)
3. Add celery and grapes to chicken; drizzle with about half of the Cucumber Dressing; toss lightly to mix. Chill at least an hour to season.
4. When ready to serve, line a large bowl with lettuce; pile chicken mixture in center ; frame with apricot halves.
2. Cool in broth until easy to handle, then remove and pull off skin; take meat from bones; cube. Place in a large bowl. (Strain broth and chill for making soup another day.)
3. Add celery and grapes to chicken; drizzle with about half of the Cucumber Dressing; toss lightly to mix. Chill at least an hour to season.
4. When ready to serve, line a large bowl with lettuce; pile chicken mixture in center ; frame with apricot halves.
