Party Chicken Salad

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iVillage Member
Registered: 03-19-2003
Party Chicken Salad
Tue, 11-03-2009 - 8:18am
Party Chicken Salad

12 whole medium chicken breasts
Salt
1 cup salad oil
1/3 cup tarragon vinegar
1 T. paprika
1/2 t. dry mustard
3 green onion tops, sliced
6 cups thinly sliced celery
6 hard cooked eggs, chopped
1 1/2 cups mayonnaise or salad dressing
1 cup sour cream
1 1/2 cups toasted slivered almonds (1/2 lb)
Lettuce, cherry tomatoes, hard cooked eggs

Place chicken in Dutch oven. Add water to cover and 1 T. salt. Heat to boiling. Cover, reduce heat and simmer until tender. Remove skin and bones from chicken meat. Chill chicken. But into cubes. In blender, mix oil, vinegar, paprika, dry mustard, green onions land 1 1/2 t. salt. Combine with chicken, cover and refrigerate overnight. Next day, add celery and eggs. Mix well. Combine mayonnaise, sour cream and 1 T. salt and stir into chicken mixture along with slivered almonds. To serve, mound in lettuce lined bowl. Garnish with cherry tomatoes and egg slices or wedges. Serves 25 or makes 16 cups.

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