Chicken Salad II PDF Print E-mail
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Wednesday, 22 June 2011 16:02

2 whole chicken breasts, with ribs and bones 1 tsp Tony Chachere’s seasoning mix 4 large eggs, hard boiled 1 ½ cups mayonnaise ½ cup minced celery ½ cup sliced green onions ¼ cup bell peppers, finely chopped ½ cup sweet...

 

  • 2 whole chicken breasts, with ribs and bones
  • 1 tsp Tony Chachere’s seasoning mix
  • 4 large eggs, hard boiled
  • 1 ½ cups mayonnaise
  • ½ cup minced celery
  • ½ cup sliced green onions
  • ¼ cup bell peppers, finely chopped
  • ½ cup sweet pickle relish
  • 2 TBS pimento, chopped
  • 2/3 cup toasted pecans, chopped
  • 1/8 cup fresh parsley, finely chopped
  • ½ tsp Tabasco sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • Crackers, bread, or scooped out tomato or avocado
  1. Season chicken breasts with Tony’s and place into a preheated oven at 400? for 30 minutes; remove from oven and allow to cool; remove skin and debone; finely chop chicken and place into a large mixing bowl
  2. Peel eggs, chop and add to bowl with chicken
  3. Add remaining ingredients except last one and blend well; chill for 30 minutes and serve with crackers, on bread as sandwiches or into a scooped out tomato or avocado

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:26