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Cacklebird Salad

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Cacklebird Salad

  • 4 Chicken Breast Halves (or Enough to Have 5 Cups Cubed, Cooked Chicken)
  • 1 Cup Chopped celery
  • 1/4 Cup Vinaigrette, Homemade or High-Quality PurchasedLettuce Leaves For Serving
  • 4 Medium tomatoes, Quartered, For Garnish


Poach Chicken in Boiling, Salted water. When it is Cool Enough to Handle,Remove Any Bones, Skin And Visible Fat And Cut The Chicken Into 1/2-InchCubes. if You Are Using Leftover Chicken, Cut it Into 1/2-Inch Cubes, UsingJust White Meat or a Combination of Dark And White Meat.Put The Chicken And celery in a Large Bowl And Sprinkle With TheVinaigrette. Chill For 1 Hour or More.

To Make The Dressing:

In a Separate Bowl, Mix The Mayonnaise, mustard, salt, pepper And CelerySeed.

Pour The Dressing Over The Chicken And celery, And Toss Gently ButThoroughly. Refrigerate, Covered, For up to 8 Hours.When Ready to Serve, Line a Serving Bowl or Platter With lettuce Leaves,Turn The Chicken Salad Out Onto The Leaves And Garnish With The TomatoQuarters.

Serves Six to Eight

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