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TALLAHASSEE CHICKEN SALAD (FLORIDA COOKING)

Category:    Chicken, Poultry, Salads
Yield: 4 servings
 
      2 c  Poached Chicken thighs and-              Dash hot pepper sauce
           -breasts, poached. See note       1/3 c  Mayonnaise, or as needed to-
      1 c  Celery, diced.                           -moisten
           Half a 93/8-ounce jar chow-              Garden or Boston lettuce
           -chow                          
 
  In a medium-size mixing bowl, combine the chicken, celery, chowchow, and
  pepper sauce.  Mix lightly; add the mayonnaise and mix again.  Add more
  mayonnaise if needed to moisten well.  Chill 1 to 2 hours before serving.
  Line a bowl or platter with greens and spoon the salad onto the greens.
  
  NOTE:  To poach chicken: Combine 1 pound each of skinned chicken thighs and
  breast pices in a large skillet with a carrot, peeled and sliced; a rib of
  celery, cut in chuinks; a small onion, cut in halves but not peeled;
  pepper, a sprig or two of parsley, and a lemon half.  Cover, and simmer 30
  to 45 minutes, until juices run clear or golden when the chicken is pierced
  with a fork.  Cool the chicken in the broth.  Cut meat off the bone and
  chop it coarsely.  Refrigerate until ready to make the salad.  If desired,
  the broth should be saved for soups or other uses.


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