Chicken Salad

I created this recipe for 'Chicken Salad' during one of those moments, when I was hungry for something different. I really hope you like it!

Chicken Salad

by Carol Ann

3 cups Chicken; boneless, cooked, cut to 1" pieces
1 medium Yellow Onion; cut into 8 sections
2 cloves fresh Garlic; quartered
2 Green Onions; slice small
1 tbsp Chives; slice
1 stalk Celery; diced small
1 tsp fresh Parsley; finely chopped
1 tbsp Sliced Almonds, toasted
1 tbsp Sesame Seeds; toasted
½ cup Best Foods Real Mayonnaise
½ cup Sour Cream
¼ tsp Black Pepper
Table Salt as desired
1 dash Lawry's Seasoned Salt (sub: any brand)
3-4 fresh Crunch Rolls; (Sub: bread of choice)
4-6 Loose leaf Lettuce; (Sub: lettuce of choice)
1 large ripe Tomato

In large saucepan; combine chicken (with bones); yellow onion; chopped garlic, and enough water to cover ingredients plus 1". Cover and bring to boil over high heat; then reduce heat setting to medium and cook until chicken is tender. Drain off water, remove onion and garlic, and set aside to cool for 15 minutes. Remove bones and shred chicken into medium size bowl. Set aside.

Slice, dice, and chop green onions, chives, celery and fresh parsley; and add these ingredients to chicken. Toast sliced almonds and sesame seeds under broiler until light brown; and add both to chicken mixture. Add dressing and mix very well. Refrigerate for minimum of 2 hours. Serve on fresh Crunch Rolls (or desired bread), or over bed of lettuce.

In small bowl; combine mayonnaise, sour cream, salt (if desired), pepper and seasoned salt. Mix very well by hand. Add this mixture to chicken mixture, and mix very well. Refrigerate for minimum of 2 hours before serving. Serve on fresh Crunch or Sourdough Roll (or desired bread), or over bed of lettuce. Refrigerate between servings.

4-6 sandwiches

4 salads