Cooking For A Crowd - Large Sized Appetizer Recipes
Chicken Salad Cups Recipe
Recipes for Quantity Cooking
Chicken Salad Cups
4 qts. diced cooked chicken or 12 to 15 lbs. chicken parts, cooked
3 lbs. or 3 qts. diced celery
2 c. diced cucumber
2 c. cooked green peas
3 tbsp. salt
1 tsp. white pepper
1 qt. mayonnaise
12 hard cooked eggs, diced
Cook the chicken; cool; take meat from bones. Cut into bite sized
pieces. It may be marinated in 1 cup of French dressing for 2 hours
to add flavor if desired.
Combine remaining ingredients, tossing them
together lightly. This should be done at the last minute to have a
fresh looking salad. Taste to correct seasoning.
Serve on lettuce cups, allowing 6 heads of
lettuce for the 50 salads.
Top with toasted almonds, if desired.
Razzle Dazzle Recipes
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