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This recipe for CHICKEN SALAD, by , is from A Taste of Tradition 2nd Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Strawn Sanderson


5 cups chicken, cooked and finely shredded
1 hard-boiled egg, chopped
1/4 cup chopped pickles
2 slices bacon, cooked and chopped
1/2 sweet yellow onion, chopped
1 tablespoon parsley, fresh or dried
3/4 cup mayo
3 tablespoons pecans, rough chopped
1 tablespoon pickle juice
1/2 teaspoon garlic powder
salt and pepper to taste

To a food processor, add in the cooked chicken and pulse for 20 seconds or until the chicken is nice and chopped.
Transfer the chopped chicken to a large mixing bowl and add the remaining ingredients. Mix with a large wooden spoon until combined and creamy.
Place a lid on the mixing bowl and place in the fridge for at least 3 hours or overnight before serving. Serve with sliced cucumbers, over lettuce or mini bell peppers. Enjoy!




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