1 can ch i c k e n, chop pe d (or 5 oz.

cooked chicken)

1/2 c. cho p ped ce l e ry

1/3 c. cho p ped sweet pickle

1 boiled e g g, chopped

1/2 c. salad dressing

 

 

 

Mix and serve.

 

 

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CHICKEN SALAD SUPREME

 

 

 

 

 

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

2 c. pineapple chunks

3 c. green grapes

Slivered a l monds

3 c. diced celery

2 1/2 c. raw rice

1 qt. mayonnaise

 

 

Cut chicken into pieces and boil until ten d er with no seasonings.   Remove skin and fat first.   Remove meat from bones and cut into cubes.   Mix together oil, orange juice, vinegar, salt, mar i nate c h icken in t his mixture in refrigerator overnight.   Drain fruit well, add to nuts and celery the next day; add to

chicken m i xture.   Co o k rice until tender in boiling water, drain, blanch with


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