CONTEST-WINNING HOT CHICKEN SALAD RECIPE
Once I'd tasted this chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk several years, and on Election Day I often brought it as lunch for our poll workers. It got everyone's vote of approval! It's perfect for family as well - my husband and I have four grown children and seven grandchildren. Along with it, I serve fruit salad, home-baked bread and a light dessert. I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Add the next 11 ingredients.
- Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350° for 30 minutes or until heated through.
- Yield: 16 servings.
- Originally published as Hot Chicken Salad in Country Woman
- November/December 1998, p31
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