Winter Chicken Salad
|Carrots||1 Pound, pared and sliced thin|
|Sliced celery||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Instant chicken broth/1 chicken bouillon cube||25 Gram (1 Envelope)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Potato chips||200 Gram|
Pull skin from chicken breasts, then cut meat from bones; dice meat.
Combine with carrots, celery, onion, water, chicken broth or bouillon cube and salt in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Drain off any broth and save to add to soup or stew.
Fold mayonnaise or salad dressing into chicken mixture.
Spoon onto a large serving platter; frame with potato chips and garnish with parsley, if you wish.