Chicken Salad

Name: Chicken Salad
Ingredients: 1 whole broiler-fryer chicken (3 1/2 lb.); 2 medium stalks celery, thinly sliced; 1 can (4.5 oz.) large pitted ripe olives, drained and cut lengthwise in half; 3/4 c. mayonnaise; 1 Tbsp. whipping cream; 1 Tbsp. tarragon vinegar; 1 tsp. salt; 1/2 tsp. lemon pepper; chicory leaves; 1/2 pint cherry tomatoes, halved

10 ingredients

6 steps

Ingredients

1 whole broiler-fryer chicken (3 1/2 lb.)
2 medium stalks celery, thinly sliced
1 can (4.5 oz.) large pitted ripe olives, drained and cut lengthwise in half
3/4 c. mayonnaise
1 Tbsp. whipping cream
1 Tbsp. tarragon vinegar
1 tsp. salt
1/2 tsp. lemon pepper
chicory leaves
1/2 pint cherry tomatoes, halved

Directions

1

Steam chicken in steamer or simmer in large saucepot until fork-tender; drain and cool.
2

Discard skin and bones; cut meat into bite-size chunks.
3

In large bowl, mix chicken and remaining ingredients except chicory and tomatoes.
4

Chill mixture at least 1 hour to blend flavors.
5

To serve, line serving platter with chicory.
6

Spoon chicken salad onto platter and garnish with cherry tomato halves. Makes 4 main-dish servings.