Tallahassee chicken salad (florida cooking)

Yield: 4 Servings

Ingredients:

2 c Poached Chicken thighs and- -breasts poached. See note
1 c Celery

Instructions:

diced. Half a 93/8-ounce jar chow- -chow Dash hot pepper sauce 1/3 c Mayonnaise or as needed to- -moisten Garden or Boston lettuce In a medium-size mixing bowl combine the chicken celery chowchow and pepper sauce. Mix lightly; add the mayonnaise and mix again. Add more mayonnaise if needed to moisten well. Chill 1 to 2 hours before serving. Line a bowl or platter with greens and spoon the salad onto the greens. NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and breast pices in a large skillet with a carrot peeled and sliced; a rib of celery cut in chuinks; a small onion cut in halves but not peeled; pepper a sprig or two of parsley and a lemon half. Cover and simmer 30 to 45 minutes until juices run clear or golden when the chicken is pierced with a fork. Cool the chicken in the broth. Cut meat off the bone and chop it coarsely. Refrigerate until ready to make the salad. If desired the broth should be saved for soups or other uses. FROM: The Florida Cookbook by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright