Ladies Luncheon Chicken Salad


"This was the recipe of a dear friend of our family. Joan was the most gracious hostess and wonderful cook. She is no longer with us, but the memories of her wonderful luncheons and open houses live on."
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one h servings
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Original recipe yields 24 servings

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  1. In a stockpot, cover chicken breasts with chicken stock and/or water and simmer until cooked. Remove cooked breasts from stock and cool. Reserve stock for another use.
  2. Cut chicken into chunks of about an inch. Put chunks of chicken into a large casserole dish and pour marinade over them, making sure all of the pieces get covered. Refrigerate overnight.
  3. Next day, add remaining ingredients, saving the nuts to sprinkle on top just before serving.


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