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The Way I See It!

I am an Ultra-Conservative, Alpha-Male, True Authentic Leader, Type "C" Personality, who is very active in my community; whether it is donating time, clothes or money for Project Concern or going to Common Council meetings and voicing my opinions. As a blogger, I intend to provide a different viewpoint "The way I see it!" on various world, national and local issues with a few helpful tips & tidbits sprinkled in.

Chicken Salad

Food, Recipe

Chicken Salad

 

Ingredients:

 

1- 5 ounce (Large) Valley fresh white and dark chunk chicken in water per Creamette elbow Macaroni 7 oz. used or chicken breast 1 1/2 to 2 lbs., cooked and diced

(1 16 oz box = 3 5 oz chicken)

1 small.  Onion, diced (red) or 1/3 of large

1 green bell pepper

1 red bell pepper

2 celery stalk, chopped

Salt and Pepper to taste

3 boiled eggs, chopped placed in the end

Hellmann's mayonnaise (big batch almost 1 32oz jar)

Frozen peas

Tomatoes

 

Directions:

 

Cut up vegetables

Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles.

Drain and rinse with cold water.  Add chicken water juice to noodles.  Refrigerate for 1 hour.

 

Add vegetable, mayonnaise, noodles and peas then the chicken.

You will have to add more mayo as it soaks up about 1 to 2 hours later.

If serving that day refrigerate for 2 to 3 hours.

 

Optional – a pinch of Paprika on eggs, but not too much otherwise it will change the taste too much.

 

Optional - sugar

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