"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Salad Recipe

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

Paul Bourgeois
Added: Friday, July 13, 2007


1 large fryer chicken
3 eggs (boiled)
3/4 -1 cup mayo
1/2 cup dill relish(or chopped dill pickles.)
1 tablespoon parsley
1 tablespoon shallot greens
Salt & pepper to taste

Boil chicken until very tender. (Reserve about a cup of broth.)
Remove skin and bones from chicken.
Grind chicken & eggs. (Can use food processor)
Place in a bowl, add dill relish, mayo, parsley and shallot greens. Season and mix well.
Should be spreadable. If too thick, add a little chicken broth until spreadable.




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