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Chicken Salad
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Chicken Salad


This is my "Comfort Food" recipe of the month.

Serves 3-4

1 whole Chicken (2 1/2-3 pounds)
1/4 cup Celery, small dice
1/2 teaspoon White pepper
1/2 teaspoon Celery salt
1/2 teaspoon Salt

Place the chicken in a large pot. Cover with water, bring to a boil, reduce the heat and simmer until tender (about 1 hour). Remove the chicken (save the stock for other recipes). Allow to cool. Remove the meat (discarding bones and skin) and dice it. In a large bowl, toss the chicken, celery, and seasonings. Add mayonnaise a little at a time until the desired texture is achieved. Serve chilled on sandwiches or as an entree salad.

- Nick Sundberg