"Party Chicken Salad"

Serves 15 persons

Deliciously Different !

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  • 2 lbs of potatoes

  • 2 large chickens, 2 to 2 1/2 lbs each

  • 2 hard boiled eggs

  • 1/3 cup chopped olives

  • 1/2 cup chopped fresh celery

  • 1 large apple, chopped

  • 1 cup canned baby green peas

  • 1 1/4 cup mayonnaise

To Garnish:


Cook chicken by roasting at 375 for 1 to 1 1/2 hours. Let cool, remove bones and skin cut the remaining lean meat into small pieces (1/4 inch dices). Dice and cook potatoes by boiling in salt water. until done. Mix chicken and potatoes with the rest of the ingredients. Refrigerated until cold. Serve over bed a bed of lettuce and garnish with the green asparagus, sliced egg, olives, peas and sweet pimentos (red peppers). Serve with saltine crackers.

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