photograph by Matt Hulsman

Yield: 6 to 8 servings.

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
⅛ 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.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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