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Chicken Salad
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Serves/Makes:8 or more

  • 8 chicken breasts with skin
  • 1 quart (950 ml) chicken broth (I used water)
  • 1 rib celery
  • 1 onion, halved
  • 1 cup (225 ml) Ranch Dressing
  • 1/2 cup (125 ml) Poppy Seed Dressing
  • 1-1/2 cups (350 ml) minced celery
  • 1/2 small red onion, finely chopped
  • Salt and Pepper to taste
  • Addition Poppy Seed Dressing to pour on top (optional)
  • Poach chicken in broth (water) with rib of celery and onion, halved for 30 to 45 minutes or until tender
  • Remove skin; debone and chop into bite-size chunks (or smaller if you wish).
  • Cool.
  • Add minced celery and finely chopped red onion.
  • Blend chicken with 1 cup (225 ml) Ranch dressing and 1/2 cup (125 ml) Poppy Seed Dressing.
  • Add salt and pepper to taste.
  • Make chicken sandwiches or serve on bed of lettuce with fruit slices.
  • Drizzle Poppy Seed Dressing over all.
  • May need to add additional ranch dressing and poppy seed dressing if salad mixture is too dry.

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