Chicken & Vegetable Salad with Potato Wafers Recipe
Summary
Main IngredientChicken
Ingredients
3 chicken breasts
1 pound carrots, pared and sliced thin
2 cups sliced celery
1 small onion, chopped
4 cup water
1 envelope instant chicken broth or 1 chicken bouillon cube
2 teaspoons salt
1/2 cup mayonnaise or salad dressing
Potato chips
Directions
1. Pull skin from chicken breasts, then cut meat from bones; dice meat.
2. Combine with carrots, celery, onion, water, chicken broth or bouillon cube and salt in a large frying pan; heat to boiling; cover.
3. Simmer 30 minutes, or until chicken is tender. Drain off any broth and save to add to soup or stew. Fold mayonnaise or salad dressing into chicken mixture.
4. Spoon onto a large serving platter; frame with potato chips and garnish with parsley, if you wish.
2. Combine with carrots, celery, onion, water, chicken broth or bouillon cube and salt in a large frying pan; heat to boiling; cover.
3. Simmer 30 minutes, or until chicken is tender. Drain off any broth and save to add to soup or stew. Fold mayonnaise or salad dressing into chicken mixture.
4. Spoon onto a large serving platter; frame with potato chips and garnish with parsley, if you wish.
