Chicken Salad with Assorted vegetables
|Broiler fryer chicken||1 , cut up|
|Water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Frozen broccoli spears||8 Ounce (1 Package)|
|Bottled french dressing||1 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Iceberg lettuce||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , cut into wedges|
|Hard-cooked eggs||2 , shelled and sliced|
1.Place chicken in a large frying pan; add water and 1 teaspoon of the salt. Heat to boiling; cover. Simmer 50 minutes, or until chicken is tender. Remove from broth; cool until easy to handle, then skin chicken and take meat from bones; cut into bite-size pieces. Place in a large bowl; chill.
2. Cook broccoli spears, following label directions; drain. Place in a pie plate; drizzle with French dressing; let stand a half hour to season and blend flavors.
3.Pare apples; quarter, core and dice. Add to chicken with celery and onion.
4. Blend mayonnaise or salad dressing with lemon juice, remaining 1/2 teaspoon salt and pepper in a small bowl. Beat cream until stiff in a second small bowl; fold into mayonnaise mixture; fold into the chicken mixture.
5. Line a large serving platter with lettuce. Spoon chicken mixture in a mound down center. Arrange broccoli spears on one side, tomato wedges on other side and egg slices at each end.