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Bama’s Chicken Salad Recipe

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This recipe for Bama’s Chicken Salad, by , is from Baking up Memories, 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!

Ashlea Lebo


• Boiled (or canned) chicken, chopped fine
• Hard-cooked eggs, chopped fine
• Pickle relish
• Celery, chopped fine
• Miracle Whip Dressing / Mustard

1. Chop chicken very fine – either by hand or in food processor.
2. Stir in eggs, pickle relish and celery.
3. Mix with salad dressing/mustard mixture.
Notes from Gran:
• I can’t give you amounts – just “dump” and taste until it tastes good and is the right consistency.
• This is better for sandwiches if made a day ahead and allowed to develop flavor in the fridge overnight.
• To make sandwiches, trim crusts from fresh bread, spread and store covered in air-tight container.
• Dampen paper towel, wring very dry and lay over top of sandwiches to keep moist.
• Cut before serving.




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