Beyond the Grave
Chicken Salad

• 5 lbs. chicken breasts
• 2 qts. water
• Parsley sprigs
• 1 large onion, quartered
• 1 tsp. seasoned salt
• 2 chicken bouillon cubes

In a large pot, bring water and seasoning to a boil, add chicken, lower heat, and simmer 40 minutes. Remove from heat, cool. Shred chicken and refrigerate.

Dressing

• ½ cup bottled Italian salad dressing
• 1 cup Duke’s mayonnaise
• 1 tbsp. white vinegar
• 1½ tsp. celery seed
• 2 tbsp. sugar
• ¹/₈ tsp. salt
• Dash paprika

Blend well together.

Salad

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with:

• ½ cup sour cream
• 1 tbsp. honey

Add to chicken and mix well. May add canned water chestnut, blanched almonds, or chopped pecans.