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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