Sara's Chicken Salad

Yields 12 servings

 

1-cup	4 C Chicken Breasts, cooked, and diced into 1 ½ inch pieces
4 cups	Celery, medium diced
2 cups	pecans, roasted and salted
2 cups	Sara's Salad Dressing (see recipe below)
1 1/2 cups	red seedless grapes, halved

Prepare the chicken by cooking and allowing to cool under refrigeration then dicing into 1-½ inch pieces. Mix the celery and pecans with the chicken. Toss with the salad dressing and the grapes. Chill and serve on a bed of lettuce or in a sandwich.

Sara's Salad Dressing

1/2 cup	flour
1/2 cup	sugar
2 T.	dry mustard
1 tsp	salt
1 tsp	paprika
1 T.	Creole Mustard
2 cups	milk
1 Cup	Apple Cider Vinegar, heated
4	large fresh eggs
1 T.	CHEF JOHNNY'S Sweet Heat
1 T.	CHEF JOHNNY'S Creole Seasoning

Thoroughly mix all the dry ingredients and add to the milk. Place the milk on top of a double boiler over medium heat. Stir until the dry ingredients are dissolved. Add the heated vinegar and continue to cook for approximately 10 minutes.

In a mixing bowl, beat the egg yolks and add a small amount of the heated mixture to temper the eggs. This keeps the egg yolks from curdling when mixed in the hot milk mixture. Add the tempered egg yolks to the milk mixture in the double boiler and continue to cook for 10 minutes longer until mixture thickens. Remove from heat and pour into a clean mixing bowl and chill in refrigerator. Yields 1 quart.

"If you think there's nothing more to chicken salad than mayonnaise and chopped chicken, try this new twist on an old favorite. Sara's Chicken Salad is named after my daughter-in-law, who loves this dish."
Chef Johnny

© Chef Johnny 2001