Chicken Salad

  • By Jane Whitley
  • Photography by Matt Hulsman

Apples, grapes, and toasted almonds add a delicious sweetness and crunch to this chicken salad from Hopewell Heritage Cookbook.


Chicken Salad

  • 1 (4- to 5-pound) chicken
  • 2 cups celery, chopped
  • ¾ to 1 cup mayonnaise
  • 1 teaspoon prepared mustard
  • ¼ cup pickle relish
  • 2 tablespoons minced onion (optional)
  • 1 apple, chopped
  • ¼ cup toasted almonds or pecans
  • ½ cup seedless grapes, halved
  • ½ teaspoon celery seed
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Boil chicken; then bone and chop it. Combine chicken and celery. Combine remaining ingredients, stirring well. Add ingredients
to chicken mixture, and toss well. Cover, and chill. Yield: 6 to 8 servings.

To order a copy of Hopewell Heritage Cookbook, call the church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.

Additional recipes from Hopewell Heritage Cookbook that appeared originally with this one:
Pineapple Pound Cake
Vegetable Meat Loaf
Hopewell’s Yeast Rolls

This entry was posted in April 2012, Recipes. Bookmark the permalink.

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