BULLOCK'S CHICKEN SALAD, JUDY'S VERSION

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BULLOCK'S CHICKEN SALAD, JUDY'S VERSION image

Categories     Salad     Chicken     Bake     Quick & Easy     Lunch

Yield 24 people

Number Of Ingredients 5

16 cups chicken, cooked and cut into 1/2 pieces.
8 cups celery, raw, diced
4 cups mayonnaise
2 tablespoons chicken flavored stock base (Better Than Bullion)
1 Tablespoon lemon juice, fresh

Steps:

  • Mix chicken and celery and sprinkle with pepper. Make dressing by combining mayonnaise, chicken stock base and lemon juice. Pour dressing over chicken and toss. Refrigerate for 2 to 24 hours before serving.

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