Recipe for Tallahassee Chicken Salad (florida Cooking)

2.00	c	Poached Chicken thighs and-
		-breasts, poached. See note
1.00	c	Celery, diced.
		Half a 93/8-ounce jar chow-
		-chow
		Dash hot pepper sauce
0.33	c	Mayonnaise, or as needed to-
		-moisten
		Garden or Boston lettuce

Instructions:
In a medium-size mixing bowl, combine the chicken, celery, chowchow, and pepper sauce.
Mix lightly; add the mayonnaise and mix again.
Add more mayonnaise if needed to moisten well.
Chill 1 to 2 hours before serving.
Line a bowl or platter with greens and spoon the salad onto the greens.
NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and breast pices in a large skillet with a carrot, peeled and sliced; a rib of celery, cut in chuinks; a small onion, cut in halves but not peeled; pepper, a sprig or two of parsley, and a lemon half.
Cover, and simmer 30 to 45 minutes, until juices run clear or golden when the chicken is pierced with a fork.
Cool the chicken in the broth.
Cut meat off the bone and chop it coarsely.
Refrigerate until ready to make the salad.
If desired, the broth should be saved for soups or other uses.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright

Related Sites:

RECIPE SEARCH ENGINE

By category
By recipe/ingredient name

COCKTAILS

Why not wash down your meal with a fruity summers cocktail?

Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!

Cocktail List

RECENT SEARCHES

Most recent searches:

, rosalynn carter, salmon, bread, caviar, chocolate, wine, cheese, custard tarts, amaranth, fig marmalade, seafood gumbo, bars, corn bread stuffing, tagliatelle , garlic cream sauce, fruit torte, indian food, marrow, frappe, persimmon, chili, aglia olio, tomatoes , salmon, wild mushrooms, potato soup, potato croquettes, pork kabobs, pepper, olio, indonesian, rhubarb mousse, filets, soup, candy, scalloped potatoes, cream cheese brownie, spinach soup, japan,