NOW:53110:USA00949
http://widgets.journalinteractive.com/cache/JIResponseCacher.ashx?duration=5&url=http%3A%2F%2Fdata.wp.myweather.net%2FeWxII%2F%3Fdata%3D*USA00949
47°
H 47° L 33°
Cloudy | 8MPH

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

This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.

Page Tools

Advertisement