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Fiddlehead Chicken Salad

Foreign.Taste's picture
Ingredients
  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
  Mustard 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Celery salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Course: 
Appetizer
Ingredient: 
Vegetable
Interest: 
Healthy

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