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Frederick & Nelson's Chicken Salad

Source of Recipe


The Seattle Times






List of Ingredients



• 1 lb. boneless and skinless chicken breasts
  
• 2 ribs celery, finely chopped
  
• 1/2 cup chopped pecans, divided
  
• 1/3 cup drained, sliced black olives, divided
  
• 1 cup mayonnaise
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 1-1/2 tsp Worcestershire sauce
  
• 1 Tbsp lemon juice
  
• Shredded iceberg lettuce
  






Instructions



1. Put the chicken into a pan and cover with water. Bring to a boil and immediately reduce the heat. Simmer, partly covered, about 10 to 12 minutes, or until the chicken tests done. Remove from the water and cool. Then dice and put into a bowl.
   
   
2. Add the celery to the chicken. Save about a tablespoon of the pecans and a couple of tablespoons of the olives for garnish, then add the remaining of both to the chicken.
   
   
3. Stir together the mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fold into the salad, cover and refrigerate until ready to serve. (If the salad seems too stiff once chilled, loosen with a couple of tablespoons water.)
   
   Serve the salad on a bed of iceberg lettuce, garnished with pecans and sliced olives.
   
   Makes 4 servings.