Fiddlehead Chicken Salad
29 Jun 2010
|Fiddleheads||1⁄4 Pound, cut into v pieces|
|Cooked chicken||2 Cup (32 tbs), cubed|
|Potatoes||1⁄2 Cup (8 tbs), cooked and cubed|
|Beets||1⁄2 Cup (8 tbs), cooked and diced|
|Hard-cooked eggs||2 , diced|
|Onion||1⁄2 Cup (8 tbs), minced|
|Sweet gherkin||1⁄2 Cup (8 tbs), chopped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sweet gherkin juice||1 Tablespoon|
|Celery salt||1⁄2 Teaspoon|
Combine fiddleheads with chicken, potatoes, beets, eggs, onion and pickles.
Mix mayonnaise with remaining ingredients.
Stir into chicken-vegetable mixture.
Chill and serve on bed of lettuce.
Fiddlehead Chicken Salad Recipe