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Chicken Salad
Hazel's Hot Dish Recipe of the Week
Chicken Salad

1 whole chicken (3 1/2 - 4 pounds)

4 stalks celery

3 hard-boiled eggs

3/4 cup chopped sweet pickles

1 cup mayonnaise

1/2 teaspoon sugar

Salt and pepper to taste

Cook and debone chicken. Chop fine. (I use kitchen shears.) Chop celery, boiled eggs and pickle. Add to chicken. Add mayonnaise, salt, pepper and sugar. Refrigerate until serving.

Serve as an entree or in a sandwich. It looks nice and tastes great spread on a lettuce leaf. Goes great at a church dinner. I sometimes make this with leftover turkey. Other times, I add grapes and/or pecans.
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