Submitted by Patty Moncrief
Salad Ingredients
- 5 lbs. Chicken breasts
- 2 qts water
- Parsley sprigs
- 1 large onion, quartered
- 1 tsp seasoned salt
- 2 chicken bouillon cubes
In a large pot, bring water and seasoning to a boil, add chicken, lower heat, and simmer 40 minutes. Remove from heat, cool. Shred chicken and refigerate.
Dressing Ingredients
- ½ cup bottled Italian salad dressing
- 1 cup Dukes mayonnaise
- 1 Tbsp white vinegar
- 1 ½ tsp celery seed
- 2 Tbsp sugar
- 1/8 tsp salt
- dash paprika
To create the chicken salad:
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
- ½ cup sour cream
- 1 Tbsp honey
Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.
