"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Salad Recipe

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

Anette Gettinger


1 whole Chicken,
1 quart of Whole Tomatoes
1 Onion, cut up
1/4 head of cabbage, cut up
4 ribs Celery, chopped
1 med Onion, chopped
12 Eggs, boiled, chopped
Salt and Pepper
3 heaping Tbsp. Sweet Pickle Relish
Enough Salad Dressing to make it into a spread

1. Boil chicken with Tomatoes, Onion and Cabbage until done
2. When done, cool completely, remove meat from bone and grind
3. The broth can be saved in the freezer for future use or add mixed vegetables and noodles to make a soup.
4. Combine the celery, onion, eggs, and Pickle Relish with the meat
5. Add Salt and Pepper to taste
6. Add enough Salad Dressing to make the mixture into a spread.

Personal Notes:
Personal Notes:
Enjoy! This is traditional Chicken Salad, tastes great with soup.




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