"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Vegetable Salad Recipe

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This recipe for Chicken and Vegetable Salad, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Cherry
Added: Friday, January 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-Cups cooked chicken
1/2 cup diced cucumbers
1/2 cup cooked lima beans
1/2 tsp salt
1/2 cup cooked string beans, cut in thin slices (or can string beans) 1/2 cup diced celery
paprika

Directions:
Directions:
Dice cooked chicken, add French dressing and chill for approximately 2-hours, cook vegetables in a little of the hot chicken stock for better flavor, drain and chill (if you use can vegetables heat in chicken stock as well. drain and chill.
When you are ready to serve drain off french dressing from chicken, and cooked vegetables, add diced crisp celery and just enough mayonnaise to blend mixture.
Serve on crisp lettuce and garnish with pimientos, olives, paprika.

Number Of Servings:
Number Of Servings:
Serve 6

 

 

 

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