Classic Chicken Salad
|Broiler fryer chicken||2 , cut in serving size pieces (Whole Pieces)|
|Water||3 Cup (48 tbs)|
|Onion||1 , sliced|
|Monosodium glutamate||2 Teaspoon|
|Chopped celery||2 Cup (32 tbs), or sliced|
Put chickens in a large kettle or Dutch oven.
Add water and all ingredients except the chopped celery; heat to boiling; cover tightly.
Reduce heat and simmer 1 hour, or until tender.
Remove from heat; strain broth.
Refrigerate chicken and broth at once.
When chicken is cool, remove meat from bones; cut meat into large chunks.
Mix cut up chicken with chopped celery; add either Creamy Mayonnaise Dressing or Old Fashioned Cooked Dressing; mix well.
Serve on salad greens and garnish with tomato wedges, carrot curls, olives or radish roses, if you wish.
CREAMY MAYONNAISE DRESSING: Blend together 2/3 cup mayonnaise, 1/3 cup dairy sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon lemon juice.
Makes 1 cup dressing.