Helen Sargent’s Chicken Salad

By KeyIngredient

Ingredients

• 1 broiler/fryer chicken (3lb)
• 5 green onions, diced
• 6 stalks celery, diced
• 1 (8oz) bottle French dressing
• 2 tbsp mustard
• 2/3 cups “salad dressing” such as Miracle Whip
• 3 to 4 tomatoes, cut into wedges
• 5 hard boiled eggs, peeled and sliced
• 2 tbsp vegetable oil
• Paprika

Details

Servings 6

Preparation

Step 1

Cook chicken by desired method, debone and cut into bite-sized pieces. In medium skillet, sauté onions and celery in oil until tender. Add chicken and French dressing. Heat through and simmer for 10 minutes. Remove from heat and refrigerate until cool. In a small bowl combine mustard and “salad dressing” then add to cooled chicken mixture and blend well. Serve over tomato wedges topped with egg slices. Sprinkle paprika over all.