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Friday, May 22, 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
Chicken Salad
Contributed by:
  • 1 whole chicken
  • 2 stalks celery
  • 2 boiled eggs
  • 1/2 cup sweet pickles
  • 2 TBS sweet pickle juice
  • 2 TBS vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • Salt and pepper, to taste
  • Iceburg or Romaine lettuce
  • Vinaigrette, optional
Bake or boil chicken until done. After chicken has cooled, remove skin and bones and discard. Shred or chop meat and put in a large mixing bowl.
Dice celery and eggs. Add them, along with pickles, to the chicken, then pour in pickle juice, vinegar, mayonnaise and yogurt. Add salt and pepper as desired. Stir all ingredients together.
Serve on a bed of lettuce. Drizzle with vinaigrette if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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