Recipe - Tallahassee Chicken Salad (Florida Cooking)

2 cup Poached Chicken thighs and
breasts, poached. See note
1 cup Celery, minced .
Half a 93/8ounce jar chow
chow
Dash hot pepper sauce
1/3 cup Mayonnaise, or as needed to
moisten
Garden or Boston lettuce

In a mediumsize mixing bowl, combine the chicken, celery, chowchow, and
pepper sauce. Mix lightly; add the mayonnaise and mix again. Add more
mayonnaise if needed to moisten well. Chill 1 to 2 hours before serving.
Line a bowl or platter with greens and spoon the salad onto the greens.

NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and
breast pices in a large skillet with a carrot, peeled and cut or sliced up ; a rib of
celery, cut in chuinks; a small onion, cut in halves but not peeled;
pepper, a sprig or two of parsley, and a lemon half. Cover, and simmer 30
to 45 minutes, until juices run clear or golden when the chicken is pierced
with a fork. Cool the chicken in the broth. Cut meat off the bone and chop
it coarsely. Refrigerate until ready to make the salad. If desired, the
broth should be saved for soups or other uses.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini