Meat Salad - Chicken Salad
Debbie Mattar
I’ve tried this with low fat or fat free mayo....ick. So I go for the taste and use less of the reg mayo.
ingredients
- 3-4 lb. fryer, cut-up
- 1 bay leaf
- 1 onion, quartered
- 2 stalks celery, chunked
- 1 bell pepper, quartered
- Salt, pepper, garlic powder, oregano, paprika, etc. to taste
- Chopped celery
- Sweet relish
- Mayonnaise
directions
- 1
In large stock pan, place chicken pieces and any miscellaneous fresh vegetables you have in kitchen....celery, onion, bell pepper, plus a bay leaf and any extra seasonings you might want. Anything you add during this boiling phase will add extra flavor to chicken and the broth. Add water to cover the chicken by about 2-3 inches. Cover, bring to a boil. Reduce heat so that chicken will simmer, cock the lid a little so it won’t boil over. Simmer for about 1 - 1/2 hours. When chicken is done, remove from heat and let cool. Skin, de-bone and cut chicken into bite sized pieces. If you want to save the broth for another recipe, strain veggies out of it and freeze.
- 2
In large mixing bowl, add raw celery at a ration of 1:3, celery to chicken. Spoon in 1/2 jar of relish and 2-3 big spoons of mayo. Stir everything thoroughly. Add more mayo, celery or relish to taste.
- 3
Store in air tight container in refrigerator.
Source: Debbie Mattar
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