Wednesday, April 8, 2015

Old-Fashioned Southern Chicken Salad REQUESTED


2 to 2 1/3 pounds boneless, skinless chicken breasts cooked and cubed
4 large eggs boiled hard and chopped
2 cup diced celery
1¼ cups sweet pickle cubes with juice

1 cup real mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon finely ground black pepper
 
In a mixing bowl combine all ingredients and mix well. Chill for 2 hours before serving. I love this on sandwiches and stuffed in a big red ripe tomato.

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