Beyond the Grave Chicken Salad |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Adapted from a recipe in Itty Bitty Lies by Mary Kay Andrews. This version is a little creamier as it has more mayo and I added cream cheese. Ingredients:
5 lbs chicken breasts, boneless skinless |
1 onion, quartered |
1 teaspoon seasoning salt |
2 chicken bouillon cubes |
1 teaspoon parsley |
1/2 cup bottled italian salad dressing |
1 cup duke's mayonnaise |
1 tablespoon white vinegar |
1/2 teaspoon celery salt |
2 tablespoons sugar |
1/8 teaspoon salt |
1 dash paprika |
1/2 cup sour cream |
1 tablespoon honey |
1 cup duke's mayonnaise |
1 (8 ounce) package cream cheese, softened |
Directions:
1. Fill a large pot with 2 quarts water, and add first five ingredients. Bring to a boil, then lower heat and simmer for 40 minutes. Remove from heat and let cool.
2. Blend ingredients for dressing. Shred cooled chicken and mix with 1 cup of dressing. Let stand in refrigerator at least one hour or overnight to marinate.
3. After marinating, combine remaining dressing with final ingredients listed above.
4. Add to chicken and mix well. Serve with crackers or on sandwich. Cover and refrigerate if not used immediately. Should keep for several days in refrigerator.
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