Puppyhal's Chicken Salad from Oxford, Nc
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
SAUCE
- 1⁄2 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄2 tablespoon flour
- 1 1⁄2 tablespoons sugar
- cayenne pepper
- 3 egg yolks, slightly beaten
- 1 1⁄2 tablespoons butter, melted
- 3⁄4 cup milk
- 1⁄4 cup cider vinegar
-
SALAD
- 3 cups cooked white meat chicken, diced
- 1 cup sweet cucumber pickle, diced
- 1 cup celery, diced
directions
- Off heat mix the dry ingredients in the top of a double boiler. Add the egg yolks, then very slowly the butter, milk, and vinegar. Over boiling water cook the mixture with stirring until it thickens. Remove from heat, cool down, and store in refrigerator for up to a week before using.
- Add all salad ingredients to a large bowl and then add just enough dressing so the mixture holds together. Serve as you wish.
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RECIPE SUBMITTED BY
Grew up in NC, lived for 27 years in Chicago, vacationed in Charleston, SC, now live in Copenhagen.