1 can ch
i
c
k
e
n, chop
pe
d (or 5 oz.
cooked chicken)
1/2 c. cho
p
ped ce
l
e
ry
1/3 c. cho
p
ped sweet pickle
1 boiled e
g
g, chopped
1/2 c. salad dressing
Mix and serve.
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CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered a
l
monds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until ten
d
er with no seasonings.
Remove skin and fat first.
Remove meat from bones and cut into cubes.
Mix together oil, orange juice, vinegar, salt, mar
i
nate c
h
icken in
t
his mixture in refrigerator overnight.
Drain fruit well, add to
nuts and celery the next day; add to
chicken m
i
xture.
Co
o
k rice until tender in boiling water, drain, blanch with
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