Mom’s (Mary Edwards) Chicken Salad

Kathy Tettleton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • Chicken (boil, skin, debone, and cut into bite size pieces); chicken breast can be used if preferred; save broth from chicken
  • 1 cup brown rice in chicken broth; cool rice to room temperature
  • Green onions, chopped
  • 1 head cauliflower and 1 bunch broccoli, blanch, cool, and break into bite size pieces
  • 1 jar marinated artichokes, chopped
  • Small jar pimento
  • Small can sliced ripe olives
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 can sliced water chestnuts
  • 1 bottle Italian dressing
  • Mayonnaise to taste

Toss to blend the above ingredients. Salt and pepper to taste. Chicken salad is best if made the day before serving.





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