Chicken Salad

This is Anna Shastid’s famous recipe originally published as “Special Chicken Salad” in Cornerstone Church’s cookbook.  I’ve doubled this recipe and used it for the past couple of years at our big Boomsday Bash as the main course.  We serve it on (unhealthy but fun) croissants as an extra special treat. Everyone always loves it.

In a bowl, combine:

  • 6 cups boiled chicken, shredded or cubed
  • 1 1/2 cups chopped celery
  • 3/4 cup mayonnaise
  • 1 1/4 teaspoon salt
  • 1/2 onion processed in a food processor until mushy
  • dash of pepper to taste

Cover and chill at least 2 hours.  When ready to serve, fold in:

  • 2 (11 oz) cans mandarin oranges

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