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"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

Greenhouse Chicken Salad Recipe

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This recipe for Greenhouse Chicken Salad is from Charles and Ann's Bounty, 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:  
2 ½ lb. chicken tenders
¼ cup chopped green onions
1 cup diced celery
½ cup drained pickle relish (omit for Greenhouse version)
1 teaspoon tarragon
1 ½ teaspoon salt
1 cup Hellman’s mayonnaise
Directions:
Directions:
Bake chicken tenders in 350 degrees oven for about 20 minutes or until done. Cool and then chop. Add remaining ingredients. Makes about 3 pounds salad.
Personal Notes:
Personal Notes:
The Greenhouse was a very upscale restaurant located in an old house on the corner of 9th. St. and 2nd. Ave.

Ursula now adds pickle relish and bakes chicken tenders rather than boiling chicken breasts for the Museum Café. The salad makes a wonderful filling for pitas-pitettes. Add a small amount of leaf lettuce or watercrest.

Ursula is an Auburn caterer who at one time owned The Greenhouse Restaurant in Opelika, Alabama.

I bake my chicken breasts to use in salads and casseroles. I use bone in chicken breast. Ina Garten does this on her show Barefoot Contessa. I like the taste of chicken better when it is baked. I have included this method in this section in this book.

 

 

 

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