"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Springtime Chicken Salad, by Betty Cooke, is from 'Cooking With Harmony' 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Whole chicken plus 1 double or 2 half chicken breasts 2 cups chopped celery 2 cups red grapes cut in half 1 1/4-1/2 cups pecan halves 1/2 cup sour cream 1/2 cup mayo (mixed with sour cream) salt and pepper to taste
Chop chicken and combine with remaining ingredients. Let set for several hours before serving or over night.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.