One of Frederick's most frequently asked for recipes is the Chicken Salad served in our showrooms. And it is PERFECT for this holiday weekend.
- 2 cups diced cook chicken
- 1/3 cup to 1/2 Hellmanâs mayonnaise
- Chopped celery
- Lawryâs seasoning salt
I buy split chicken breasts that have bone in and skin on.Â Place these in a large pot, cover with water, add an onion (optional) for flavor and the bulb part of the celery and any outer ribs of celery that are not pretty.Â Â Bring to a boil and cook until done â about 45 minutes.Â When cooked through, pour off the water and when the chicken is cool, remove the skin and bones, and dice.Â I usually do this the day before so the chicken is very cold when I add the mayonnaise and celery.Â Chop the celery, add to the chicken, and begin to add the mayonnaise â you want to be sure the chicken and celery mixture is coated but not dripping in mayonnaise.Â Sprinkle the Lawryâs seasoning salt and mix â again, be sure to add the seasoning salt slowly â addingÂ and tasting until you feel good about the flavor.
I donât much care for Lawryâs seasoning salt in anything other than chicken salad â but it is delicious in it!
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