Leadfoot Lindsay’s Chicken Salad
By Cathy Burford
6 boneless chicken breasts, stewed, cooled, and cubed
3 hard boiled eggs, chopped
3-4 stalks celery, sliced
4-5 green onions, sliced
¾ cup sliced green olives
Dressing:
1 cup mayonnaise
3 Tab chili sauce
2 tsp lemon juice
Dash worcestershire sauce
½ tsp garlic powder
Salt pepper to taste
Mix all dressing ingredients together. Toss with chicken, eggs, celery, onions, and olives. I always season the chicken with a combination of spices while either stewing or steaming. To impart a subtle hint of extra flavor you might try bay leaves, garlic, tarragon, basil, or any of your favorite spices.
This recipe will feed 4 to 6 hungry people.
Enjoy!
Printable Version
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