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
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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