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BEYOND THE GRAVE CHICKEN SALAD Recipe

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This recipe for BEYOND THE GRAVE CHICKEN SALAD is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. chicken breasts (or 3 pounds boneless skinless chicken breasts)
2 qts. of water
parsley sprigs
1 lg. sweet onion, quartered
1 tsp. seasoned salt
2 chicken bouillon cubes
DRESSING
1/2 c. bottled Italian salad dressing
1 c. Dukes mayonnaise
1 tbsp. white vinegar
1 1/2 tsp. celery seed
2 tbsp. sugar
1/8 tsp. salt
dash paprika
1/2 c. sour cream
1 tbsp. honey
1 c. chopped pecans
1 c. grapes sliced or quartered
Directions:
Directions:
In a large pot put the 2 quarts of water, onion, parsley, bouillon cubes and seasoned salt, bring to a boil, add chicken, lower heat and simmer 40 minutes. Remove from heat, cool. Discard onion and parsley, shred chicken and refrigerate.
DRESSING
Blend together Italian dressing, mayonnaise, vinegar celery seed, sugar, paprika and 1/8 teaspoon salt .
Measure out 1 CUP OF DRESSING and toss with shredded chicken and let stand at least 1 hour to marinate in refrigerator. To remaining dressing add 1/2 cup sour cream and 1 tablespoon honey. blend. After chicken has marinated for 1 hour, toss with remaining dressing and add pecans and chopped grapes.
Personal Notes:
Personal Notes:
Makes a big container of chicken salad, plenty to share and certainly one of our family favorites..... Original recipe from "Itty Bitty Lies" by Mary Kay Andrews

 

 

 

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