Deviled Chicken Salad

Recipe by Brown

Found in the Cook’s Library of Treasures Cookbook published by the Pea Ridge Community Library

4 boneless, skinless chicken breasts

6 hard boiled eggs

2 Tbsp. mustard

1 c. Miracle Whip

1/2 lb. bacon, fried and crumbled

1 medium Vidalia onion, fi nely chopped

3 stalks celery, fi nely chopped

2 Tbsp. pickle relish

1 tsp. salt

1 tsp. pepper

1 1/2 tsp. garlic powder

2 Tbsp. dried parsley

1/4 c. sugar

paprika

Boil chicken and cut up into small bite size pieces;

set aside. Peel eggs and separate the yolks from the whites. Chop the egg whites and set aside. In a small mixing bowl, mash the egg yolks with a fork. Stir in mustard and Miracle Whip: add to chicken. Stir in chopped egg whites; set aside. In a small bowl, mix bacon, onion, celery and pickle relish (add more to taste); add to chicken mixture.

If more Miracle Whip is needed, add 1/2 cup at a time plus 1 teaspoon of mustard. When mixed, add seasonings and sugar mix well. Sprinkle with paprika for presentation.

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News, Pages 4 on 08/21/2013