"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Salad  Recipe

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This recipe for Chicken Salad , by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Cramer
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 full cups of cooked diced chicken meat
2 cups diced celery
4 hard cooked chilled eggs, diced
1 cup cooked frozen peas chilled (cook in lightly salted water)
About 3/4 cup Miracle Whip or Mayonnaise
Salt and Pepper to taste
1 tsp prepared salad mustard
1Tbsp vinegar or sweet pickle juice

Directions:
Directions:
Mix all well and let stand in refrigetator for flavors to blend for several hours.

Personal Notes:
Personal Notes:
This was a recipe from my Mother-in-law. She always made this for a church luncheon. She also said it took a generous lb. of raw chicken to make 1 cup cooked chicken.

 

 

 

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