Chicken Salad Deluxe Recipe
Ingredients
| Fryer chicken | 1 | |
| Water | 4 Cup (16 tbs) | |
| Onion | 1 Small, sliced | |
| Few celery tops | ||
| Salt | 1/4 Teaspoon | |
| 1/3 cup mayonnaise or salad dressing | ||
| Dairy sour cream | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| 1 medium size onion, chopped | ||
| Dill pickle | 1/4 Cup (16 tbs), chopped | |
| Lettuce | ||
| Paprika | ||
Directions
Combine chicken with water, sliced onion, celery tops and salt in a kettle or Dutch oven.
Heat to boiling; reduce heat; cover; simmer about 1 hour, or until chicken is tender.
Remove from broth and cool until easy to handle. (Save broth to start a soup another day.)
Skin the chicken and take meat from bones.
Cut meat into bite size pieces; put in a medium size bowl.
Blend mayonnaise or salad dressing, sour cream, lemon juice and pepper in a small bowl.
Combine celery, onion and dill pickle with chicken; add the dressing; toss until evenly coated.
Cover; chill at least an hour to season and blend flavors.
Line salad bowl with lettuce leaves.
Spoon salad into bowl.
Sprinkle with paprika.
Heat to boiling; reduce heat; cover; simmer about 1 hour, or until chicken is tender.
Remove from broth and cool until easy to handle. (Save broth to start a soup another day.)
Skin the chicken and take meat from bones.
Cut meat into bite size pieces; put in a medium size bowl.
Blend mayonnaise or salad dressing, sour cream, lemon juice and pepper in a small bowl.
Combine celery, onion and dill pickle with chicken; add the dressing; toss until evenly coated.
Cover; chill at least an hour to season and blend flavors.
Line salad bowl with lettuce leaves.
Spoon salad into bowl.
Sprinkle with paprika.
Chef
