Ellen Colonder's Chicken Salad Oriental

By bargemun

Serve on croissants with lettuce and tomato if desired

Ingredients

• 4 cups chicken, coked and cut into cubes (about 4 breast halves)
• 1 c. celery diced
• 1 c. slivered almonds
• 1 small onion, diced
• 1 cup real mayonnaise
• 1/2 t. salt
• 1/4 t. pepper
• 1/4 t. paprika
• 1/2 t. each: celery seed, poppy seed, sesame seed
• 1 1/2 t. sugar
• 1 T soy sauce

Details

Servings 4

Preparation

Step 1

Cook the chicken by placing the skinless breasts in a large pot with enough water to cover the chicken. Add a carrot, a celery stalk, a quartered onions,a few cloves of garlic and several whole peppercorns. Heat mixture over a medium high heat for about 20 minutes until the chicken is cooked through but not tough. Remove chicken from pot and allow to cool completely. Remove any bones and dice.

Combine all ingredients and adjust salt and pepper to taste. Chill.