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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chicken Salad
Contributed by: Kathryn Bye
  • 1 pound of boneless chicken breast
  • Chicken broth
  • 2 TBS or so mayonnaise
  • salt and pepper to taste
  • splash of white vinegar or the vinegar that the kosher pick- les are kept in
  • 1-2 kosher dill pickles, diced
  • onion, diced
  • 1 or 2 celery stalks, diced (optional)
Bake chicken in broth in the oven at a low temperature for 25 minutes, until it is a light golden brown.
As chicken cools, cube the chicken. Combine ingredients and refrigerate overnight for flavors to blend. Serve with mini submarine sandwiches.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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