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Home-Style Chicken Salad

Source of Recipe

Texas Ties, pg 53


Recipe Introduction

This chicken salad may be used as a sandwich spread, or served as an entreé in lettuce cups garnished with sliced pineapples and strawberries. Spoon into miniature puff pastries for ladies luncheons and showers. Recipes & Remembrances From The Jr League of North Harris County, Inc

List of Ingredients

4 large boneless skinless chicken breast halves, *see Note
1 small onion, cut into quarters
1 rib celery, with top
5 chicken bouillon cubes
2 cups red grapes, seedless, cut into halves
1 cup crushed pineapple in light syrup, drained
1 cup chopped celery, optional
2/3 cup slivered almonds, toasted, opt
3 eggs, hard-boiled, chopped
2 cups mayonnaise
salt and pepper, to taste


Recipe

Rinse the chicken. Combiner chicken, onion, 1 rib of celery and bouillon cubes with enough water to cover in a stockpot. Cook until the chicken is tender. Drain, discarding the vegetables. Chop the chicken into bite-sized pieces or shred, discarding the skin and any bones. Combine chicken, grapes, pineapple, 1 cup celery, almonds and eggs in a bowl and mix gently. Stir in mayonnaise, salt and pepper. Chill, covered, until serving time. Yield: 6 servings