Chicken salad

From Peggy Horne

Chicken salad
Chicken salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    cups chopped chicken (don’t use food processor)

  • 1

    boiled egg - chopped

  • 2

    ribs of celery, diced fine

  • 2

    teaspoons lemon juice

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper (ground)

  • Enough mayonnaise to moisten the mixture.

Directions

Stir ingredients together and keep in a covered container. This is good on crackers, lettuce (sprinkled with toasted nuts), or bread. Notes from Peggy about preparing chicken: Cover chicken (I use bone in breasts) with water and add slice of onion and a stalk of celery. Add salt and pepper to water and cook on medium low until tender enough to come off bones easily. When cool enough, remove chicken from broth and remove bones and skin. Put chicken in a bowl and strain broth to cover chicken. Refrigerate until broth congeals. This makes the chicken soak up some of the broth and remain moist.

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