From Rose Ann Long.
A chicken salad that bursts with flavor. It looks as good as it tastes - a favorite snack served on the patio in Titusville.
Ingredients
4 chicken breasts (with bone and skin)
1 sliced onion and 1 sliced stalk of celery for cooking
1 cup chopped celery
½ cup chopped green onion
½ cup cucumber cut fine.
Dressing:
1 cup Hellmann's mayonnaise
1 teaspoon sugar
2 tablespoons vinegar
2 teaspoons mustard
1 teaspoon salt
⅓ teaspoon pepper
3 tablespoons Salad Supreme Seasoning
Instructions
Cook chicken covered with water, add chopped onion and celery, salt and pepper. Cook until tender - about 1½ hours. Remove chicken and refrigerate for a few hours or over night. De-bone chicken and cut in small pieces. Add 1 cup celery, ½ cup green onion, and ½ cup cucumber -- cut fine. Mix all ingredients with dressing and refrigerate before serving.
Comments