"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Lunch Box Chicken Salad Recipe

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This recipe for Lunch Box Chicken Salad, by , is from 9th Street Church of Christ Family & Friends Cookbook , 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!

Amy Reagan


4 cups cooked, cubed chicken breasts
8 celery ribs, chopped
6 green onions, thinly sliced
1 cup Herb Mayo (see recipe below)
cup brand name-good quality mayonnaise (not salad dressing.)

Herb Mayo Ingredients:
1 cup fresh parsley sprigs
1 green onion
1 tsp. garlic powder
1 brown mustard
tsp. tabasco
1 tsp. salt
tsp. pepper
1 tsp. dill weed
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
3 Eggs
2 cups canola oil

For Chicken Salad:
Place all ingredients in a mixing bowl. Toss lightly. Refrigerate 24 hrs.

For Herb Mayo:
Blend all ingredients in blender, except oil. Leave running and slowly add canola oil.
Left overs keep well in frig.




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