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Recipe

Party Sandwich Chicken Salad

  • Yield: Enough spread for approximately 15 to 20 sandwiches, quartered

Ingredients

  • 8 chicken breast halves, bone-in
  • 1 quart chicken broth
  • 1 rib celery with leaves plus One and one-half cups minced celery
  • 1 carrot
  • 1 onion, halved
  • One-eighth teaspoon black pepper
  • One-eighth plus one-fourth teaspoon cayenne pepper
  • Salt to taste
  • 1 to 2 cups homemade mayonnaise
  • 2 tablespoons fresh lemon juice
  • 4 hard-boiled eggs, grated (optional)

Directions

  • Poach the chicken in the broth with the rib of celery, the carrot, onion, black pepper, and one-eighth teaspoon cayenne pepper until tender, 30 to 40 minutes. Salt to taste; cool in the broth; debone and chop fine.
  • Mix the chicken with 1 cup mayonnaise. Add the lemon juice, one-fourth teaspoon of the cayenne, the chopped celery and salt to taste. Fold in the eggs and add additional mayonnaise if you wish. Cover and refrigerate several hours or overnight.