A Tasteful Tradition continued

Recipe: Abigail’s Tearoom Chicken Salad

Ingredients

  • 3 to 3 ½ pounds of chicken breast fully cooked, removed from bone and diced
  • 2 cups of chopped celery
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • ¾ cup finely chopped dried cranberries
  • 1 1/3 cup of mayonnaise
  • 3 hard boiled eggs chopped fine (optional)

Instructions

  1. Use large mix bowl and add chicken breast, 2 cups chopped celery ¾ cup chopped cranberries 1 tablespoon onion powder 1 teaspoon salt ¾ teaspoon pepper
  2. Mix together well then add Add (optional) chopped hard boiled egg, 1 1/3 cup of mayonnaise spread over top then mixed in till blended well

Quick Notes

This is best left to marinate in refrigerator 6 to 8 hours or overnight to meld the flavors together

* Courtesy of Abigail’s Victorian Tearoom, www.abigailstearoom.com


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