Beyond the Grave Chicken Salad

Submitted by Patty Moncrief

Salad Ingredients

  • 5 lbs. Chicken breasts
  • 2 qts water
  • Parsley sprigs
  • 1 large onion, quartered
  • 1 tsp seasoned salt
  • 2 chicken bouillon cubes

In a large pot, bring water and seasoning to a boil, add chicken, lower heat, and simmer 40 minutes.  Remove from heat, cool.  Shred chicken and refigerate.

Dressing Ingredients

  • ½ cup bottled Italian salad dressing
  • 1 cup Dukes mayonnaise
  • 1 Tbsp white vinegar
  • 1 ½ tsp celery seed
  • 2 Tbsp sugar
  • 1/8 tsp salt
  • dash paprika

To create the chicken salad:

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with:

  • ½ cup sour cream
  • 1 Tbsp honey

Add to chicken and mix well.  May add canned water chestnuts, blanched almonds or chopped pecans.