"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Salad Plate, by Ruby Pinter, is from The Pinter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups coarsely diced cooked chicken 2 c. diced celery 1/2 c. mayonnaise 3 T. lemon juice 1 t. seasoned salt 1/4 t. pepper
Combine chicken and celery. To mayonnaise, add remaining ingredients, and blend. Pour mayonnaise mixture over chicken and let chill 1 hour before serving. Serve on lettuce. Garnish with tomato and hard-cooked egg wedges, and ripe olives if desired.
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