I am having a luncheon tomorrow and am serving this recipe
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Beyond the Grave Chicken Salad[/h]
Beyond the Grave Chicken Salad Recipe
5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp. seasoned salt
2 chicken bouillion cubes
In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.
Dressing:
1/2 cup bottled Italian salad dressing
1 cup Duke’s mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/8 tsp. salt
dash paprika
Blend well together.
For salad:
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
1/2 cup sour cream
1 Tbsp. honey
Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.
from Mary Kay Andrews