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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 1â�„4 cup diced red onion
  • 1â�„4 cup plus 1 TBS seasoned rice wine vinegar
  • 2 cups cooked chicken, cut into cubes
  • 3 celery stalks, diced
  • 2 cooked potatoes, cut into medium cubes
  • 3 boiled eggs, cut into large dice
  • 1â�„2 cup mayonnaise (Dukes preferred)
  • 1â�„2 teaspoon salt
  • 1â�„4 teaspoon pepper
  • 1 tsp. fresh thyme
Put red onion in a small bowl with 1�4 cup rice wine vinegar and three or four ice cubes. Stir and set aside while you prepare the rest of the salad.
Cut chicken into medium sized cubes. Dice celery. Cut potatoes into medium cubes, and cut boiled eggs into large dice. Combine chicken, celery, potatoes and eggs in large mixing bowl.
In a smaller bowl, mix mayonnaise, salt, pepper, a tablespoon of rice wine vinegar and thyme.
Drain onions well and add to chicken. Then dress the chicken salad with mayonnaise mixture, tossing gently completely combine.
Serve with fresh baby greens and toasted bread.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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