Friday, February 17, 2006

Jean's Hot Chicken Salad

I got this recipe from a friend in Memphis. I haven't seen her for twenty years, but this chicken salad is undoubtedly the best. Along with a pound cake, it's my stand by funeral food.

2 C cooked chicken breast, cubed
1 C celery or water chestnuts, chopped
1/2 C sharp cheddar
2 tsp onion, chopped finely
1 C mayonaise (Use good mayo like Hellman's)
2 tsp lemon juice
1 C aspargus, cut into 2 inch pieces and blanched

1 tbl butter
1/2 C browned almonds

Slice the asparagus and blanch for 60 seconds in boiling water. Remove to ice water and drain well.

Saute almonds in butter till brown. Remove almonds from butter and reserve.

Combine all ingredients and bake at 350 for 30-45 minutes or until hot and bubbly.

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