"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

Frances' Light and Crispy Chicken salad Recipe

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This recipe for Frances' Light and Crispy Chicken salad, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Roberts
Added: Tuesday, February 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breast cooked and chopped finely
2 eggs boiled and chopped finely
1 bunch of green onions chopped fine
2- 6oz. cans waterchestnuts chopped fine
Lemon Pepper to taste
Dill Weed to taste
Mayo- just enough to hold it all together






Directions:
Directions:
Boil Chicken in some bullion or garlic. mix all ingredients together and refridgerate until chilled. Great on Marble Rye bread. Enjoy!!!!

Number Of Servings:
Number Of Servings:
:makes for 16 sanwiches or 10 chicken salad plates
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This was a big seller at my restaurant.

 

 

 

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