Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Courtney’s Chicken Salad From Ell




Source of Recipe


Ell~(ell.1)~2002


Recipe Introduction


I am printing Courtney’s recipe as served in the restaurant. I used a Perdue oven/stuffer roaster breast cooked in water with carrot, onion and celery. This is a really good chicken salad served on a plate or stuffed in a pita pocket.


List of Ingredients




2 lbs chicken meat

1 red delicious apple

3 stalks celery

*1/2 cup mayo

3 1/2 oz raisins

*3/4 cup + 2 TBSP Durkee’s Famous Sauce

2 oz walnuts, halves or pieces





Recipe



In a seasoned broth, cook chicken until tender and allow to cool. Cut in 1/2” cubes. Chop celery and apple into chunks, and combine in a mixing bowl with raisins, walnuts and salt. Combine mayo and Durkee’s sauce; blend in chicken, nuts and fruit. Chill.

*Note: I use half mayo and half Durkee’s; it’s creamier.