Chicken Salad

Audrey Simpson, DHS

  • 1 large hen
  • 1 stick celery, chopped fine
  • 2 hard-boiled eggs
  • 4 sour pickles
  • 1 cup chicken broth
  • 2 Tbsp mustard
  • Salt and pepper to taste
  • Mayonnaise

Boil hen until it begins to tender. Add salt and pepper. Debone chicken. Add 1 cup chicken broth, then celery, eggs and pickles. Let stand in refrigerator until chilled thoroughly. Add mayonnaise to taste.

Serve on lettuce leaves.

Serves 8.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.