|
|
 |
| |
Pine Cone Inn Chicken SaladSource: Pine Cone Inn - Prescott, Arizona 1 whole chicken, fully cooked (or 2 cups
cooked and diced)
1 cup crushed pineapple, drained
3 stalks celery, diced
1/2 to 1 cup mayonnaise, or to taste
Salt and white pepper, to taste Separate chicken meat from the bone and chop into 1/4- to 1/2-inch pieces. Place in a large bowl and add the crushed pineapple and diced celery. Add mayonnaise to desired consistency. Season with salt and white pepper. Garnish, if desired, with hardboiled eggs, tomato wedges, pickles, beets or fresh melon. Makes 6 to 8 servings.
You might also like:
+ Grandpa's cellar french toast with raspberry butter
+ Miss mary bobo's cream cheese and wild blueberry pound cake
+ Buca di beppo garlic mashed potatoes
+ Beto's latin grill enchiladas al guero
+ El torito pico de gallo
|
|
 |
|
