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| Annette's Chicken Salad
one 4 - 6 pound hen
1 large onion
3 stalks of celery
1 teaspoon of salt
1/4 teaspoon of black pepper
12 pieces of white or light pickle
4 hard boiled eggs
3 cups of mayonnaise
2 cups of white seedless grapes
1/2 pound of slivered almonds
12 slices of pineapple
12 leaves of lettuce |
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Cook the chicken and remove bones. Cut into small pieces. Chop 2 cups of celery (using only tender parts). Mix together with seasonings, pickles, eggs, almonds, grapes (cut in halves) and mayonnaise. Let stand in refrigerator for about an hour. Serve on slice of pineapple which has been placed on crisp lettuce leaf. Serves 12 |
