"The belly rules the mind."--Spanish Proverb

Chicken Salad Supreme Recipe

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

Contributor:  
Contributor:  
Shirley Fox
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 fryer-size chickens (2 1/2 - 3 lbs.)
1 c. broken English walnuts (better if broken with fingers)
1 1/2 c. chopped celery
12 diced hard-boiled eggs
3/4 c. mayonnaise
1/2 c. sour cream
1 1/2 c. quartered seedless white grapes

Directions:
Directions:
Rinse chicken; dry and sprinkle with salt and pepper. Bake in a covered dutch oven or roaster 1 1/2 hours at 375. (Have about 1/2 inch water in pan)
Cool and remove both skin and bones. Cut light and dark meat into bite-size pieces. Mix chicken with rest of ingredients; season to taste with salt and pepper. If too dry, add a small amount of extra mayonnaise. The grapes should not be added sooner than 3 hours before serving.

Number Of Servings:
Number Of Servings:
12

 

 

 

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