Chicken Salad
Great recipe, can be used for sandwiches, on crackers and catering events!
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Ingredients
  1. CHICKEN
  2. 1 WHOLE CHICKEN 2 1/2 TO 3 LBS OR 4 LEG QUARTERS
  3. AS NEEDED WATER
  4. 1 TSP SALT
  5. 1 TSP PEPPER
  6. SALAD
  7. 3/4 CUP MAYONAISE
  8. 1 EA LEMON, JUICED FRESH SQUEEZED
  9. 1 CUP DILL OR SWEET RELISH DRAINED
  10. 1 CUP CELERY FINELY DICED
  11. 1 PINCH SALT
  12. 1/4 TSP PEPPER
Instructions
  1. CHICKEN
  2. COOK CHICKEN WITH NEEDED AMOUNTS OF WATER, DRAIN AND CHILL CHICKEN. PICK CHICKEN FROM THE BONE, DICE INTO SMALL PIECES.
  3. SALAD
  4. PLACE THE ABOVE INGREDIENTS OVER DICED CHICKEN MEAT. MIX ONLY ONCE, ADJUST SEASONING IF NEEDED.
Notes
  1. NOTE: IF YOU HAVE A LARGER BIRD YOU MAY NEED TO INCREASE YOUR MAYO A LITTLE. MY WIFE LIKES SWEET RELISH OVER DILL, YOU CHOOSE!
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