"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Judy's Chicken Salad Recipe

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This recipe for Judy's Chicken Salad, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Popp
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts
onion
celery
salt
pepper
2 jars marinated chopped artichokes-use all juice
2 (2 1/4 oz.) cans black olives (1 can be w/jalopenas,chopped)
1 (8 oz.) pkg.sliced almonds
1 bunch green onion, chopped (optional or to taste)
1 box chicken flavored Rice-A-Roni (cooked to directions)
1 c. Real Mayo

Directions:
Directions:
Cook chicken breast with onion, celery, salt, and pepper or season as you would for soup; until tender, about 10-15 minutes. Remove the breasts and debone if needed, chop chicken into bite size pieces. Add next 5 ingredients and stir, then Add 1 cup Mayo and stir well. Adjust salt and pepper as needed to taste.
Refrigerate for 24 hours

Number Of Servings:
Number Of Servings:
makes a big bunch
Preparation Time:
Preparation Time:
1 hour or less
Personal Notes:
Personal Notes:
Save the broth for soup or other uses. This isn't a sandwich spread. It's a meal in itself, with crackers or crunchy bread. It keeps in the frig. for several days. (This does not freeze well). I usually share when I make this, it goes a long way. I got this recipe from my bosses wife and it didn't have a name, so I named it after her.

 

 

 

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