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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.