Joni's Chicken Salad

 
"Prayer is for the soul what nourishment is for the body."






Recipe courtesy of
Joni Egan
  • 8 chicken breasts
  • 4 chicken thighs
  • 2 stalks celery
  • 1 dash celery salt
  • 1 dash salt
  • 1 tsp. Tabasco sauce
  • 1 tbsp. Worchestershire sauce
  • 3 cups celery, diced
  • 1 pkg. slivered almonds
  • 1 can pineapple chunks
  • 1 cup green seedless grapes, halved
Dressing:
  • 3/4 cup mayonnaise
  • 3/4 Miracle Whip
  • 3/4 cup sour cream
  • 1/2 tsp. mustard
  • 3 tbsp. vinegar
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. celery salt


Boil the chicken breasts & thighs for 40 minutes, or until tender, seasoning the water with celery, celery salt, salt, Tobasco & Worchestershire sauce. After chicken is cooked, cooled and deboned; cut into bite size cubes. Add the celery, almonds, pineapple and grapes and then toss. Mix the dressing ingredients separately; and then blend into chicken salad. Serve chilled.

Amount: Serves 12-16 people



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