Saturday, April 08, 2006

Chicken Salad

I can rarely, it seems, make a recipe as it is shown. I also added a little garlic powder and shredded the chicken to use in sandwiches when I made this. If you want to use as a salad I suggest dicing.

4 pounds /1.9 kg diced cooked chicken
1 pt/480 mL Mayonnaise
1 1/2 pounds minced celery
salt, as needed
pepper, as needed
poultry season, as needed

Combine the chicken , mayonnaise and celery and mix well.

Adjust the seasoning with salt, pepper, and poultry seasoning to taste.

Serve immediately or refrigerate for later service.

Source: The Professional Chef 7th edition, The Culinary Institute of America

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