Chicken Salad Filling

3 cups boned chicken (3-1/2 lb fryer)
4 hard-cooked eggs, chopped very finely (food processor if available)
1 cup diced celery (3 ribs)
1/2 cup finely chopped onion
1/3 cup sweet pickle, minced (3 med)
1 tbs sugar
2 tbs pickle juice
1 tbs Prepared mustard
2 tbs chicken broth
3/4 cup mayonnaise
1 tbs season salt
Pepper to taste

Cook chicken until tender, using additional celery, onion and salt in water for seasoning. Remove chicken from bones and skin and chop fine or grind. Add eggs, celery, onion, pickle, sugar, pickle juice and mustard. Moisten with chicken broth to cut down on mayonnaise. Add enough mayonnaise for a good consistency. Salt and pepper to taste. Spread and cut sandwiches. Serve, refrigerate or freeze, or keep mixture tightly covered in refrigerator until ready to use.

Makes 5-6 cups, or 70 small, triangular sandwiches.

For a luncheon plate, spoon salad on crisp salad greens; sprinkle with toasted almonds.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana