Chicken & Celery Salad with Cucumber dressing
|Celery tops||1 Tablespoon|
|Instant chicken broth/1 chicken bouillon cube||1 Tablespoon (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Seedless green grapes||1 Cup (16 tbs), halved|
|Cucumber dressing||2 Cup (32 tbs)|
|Apricots||6 , washed halved and pitted|
1. Combine the chicken breasts, celery tops, salt, peppercorns, bay leaf, instant chicken broth or bouillon cube and water in a large frying pan; heat to boiling; cover. Simmer 30 minutes, until meat is tender.
2. Cool in broth until easy to handle, then remove and pull off skin; take meat from bones; cube. Place in a large bowl. (Strain broth and chill for making soup another day.)
3. Add celery and grapes to chicken; drizzle with about half of the Cucumber Dressing; toss lightly to mix. Chill at least an hour to season.
4. When ready to serve, line a large bowl with lettuce; pile chicken mixture in center ; frame with apricot halves.