Chicken Apple Salad
|Broiler fryer||1 , cut up|
|Water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Frozen broccoli spears||10 Ounce, frozen (1 Package)|
|Bottled french dressing||1 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Small, chopped fine|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Cream||1⁄2 Cup (8 tbs) (For Whipping Iceberg Lettuce)|
|Tomatoes||2 , cut into wedges|
|Hard-cooked eggs||2 , shelled and sliced|
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.
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.
Pare apples; quarter, core and dice.
Add to chicken with celery and onion.
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.
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.