Poultry: Aunt Helen’s Chicken Salad

By JoFClark

Ingredients

• 5-6 lbs chicken
• 2 cups chopped celery
• 2 cans mandarin oranges
• 2 cups chopped English walnuts
• Mayonnaise (Dukes or Hellmans)

Preparation

Step 1

Boil chicken in bouillon and onion until tender. Tear apart. Mix celery. Drain oranges and mix with walnuts and Mayonnaise. Use enough mayo until you have the consistence you need.

Serve on a lettuce leaf surrounded on outer edge of plate with fruit – grapes, kiwi, cantaloupe, watermelon, apples or orange slices OR veggies – celery sticks, carrot sticks, broccoli florets, cauliflower or tomatoes.

May serve with a nut bread and cream cheese.

Variation
Use chicken, green grapes, toasted slivered almonds, salt ¾ cup mayo and ¾ cup whipping cream, whipped. Mix solids in a bowl. Mix mayo, whipped cream and salt. Toss together. Place in a large Ziploc bag for storage.