This is the sort of recipe one can just chipped away at and by the end of the day, it’s time to eat. I boiled three chicken breasts on Monday and refrigerated chicken and stock over night. Some time Tuesday morning I took the chicken off the bone and diced the onion. Later in the day I picked some celery and made the dressing. It cooled while I went to the great city of Starkville, Mississippi– home of the New & Improved K-roger. By the time it was time to eat there was nothing left to do except rinse the greens and toss the salad with the dressing.
For three chicken breasts I made half the recipe of dressing. I served the chicken salad on a bed of baby greens.
CHICKEN SALAD WITH COOKED DRESSING
1/4 cup cream or half & half
1/4 cup chicken stock
1/2 cup cider vinegar
2 egg yolks
1 Tbsp flour
2 Tbsp sugar
1 Tbsp dry mustard
salt & white pepper to taste
Place all the ingredients in a double boiler and mix with electric mixer or wire whisk. Place double boiler on heat and cook, stirring constantly until mixture thickens. Cool before using.
THE CHICKEN SALAD
Cold cooked chicken, diced
Yellow onion, peeled and chopped fine (optional). (Can also use green onion.)
1/2 portion good mayonnaise mixed with 1/2 portion cooked dressing
Salt and pepper to taste
Mix all to taste and serve chilled.