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Chicken Salad Recipe

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

Contributor:  
Contributor:  
Natalie Keyerleber
Added: Saturday, June 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups diced cold cooked chicken breast meat (about three large chicken breasts)
1 cup diced celery
1/4 cup minced yellow onion or scallions
1/4 cup minced sweet green pepper
2 T. minced pimiento
Mayonnaise to taste (about 3/4 cup)
2 T. milk
1/4 salt
1/8 pepper
Parsley for garnish

Directions:
Directions:
Mix all ingredients except parsley, cover, and chill at least 2-3 hours. Taste for salt and adjust. Sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
To make small tea sandwiches, puree chicken in food processor. Mince all vegetables. Combine all ingredients. Salad should spread more like a paste. Using cookie cutters, cut out shapes in your favorite bread. Spread with chicken salad and garnish with a parlsey leaf.

 

 

 

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