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Picnic Chicken Salad – 1973

Course Salad

Ingredients

  • 2 fryers
  • 2 medium Onions (mince one)
  • 1 carrot
  • 1 stalk Celery
  • 1 c. Cabbage chopped
  • 2 cloves garlic minced
  • 1 large dill pickle finely chopped
  • 3-4 T. capers and liquid
  • 3 T. malt vinegar
  • 3 T. sour cream
  • 6 T. Mayonnaise
  • 2 T. Madras curry powder
  • 1 or 2 green peppers finely sliced
  • salt and pepper

Instructions

  • Poach chicken in 2 cups water.
  • Add carrot, whole onion and stalk of celery to water and season with salt and pepper.
  • Cook chicken in stock.
  • Skin and bone chicken and cut into bite-sized pieces.
  • Combine with all other ingredients.