*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Poached Chicken thighs and-
                         -breasts, poached. See note
    1       c            Celery, diced.
                         Half a 93/8-ounce jar chow-
                         Dash hot pepper sauce
      1/3   c            Mayonnaise, or as needed to-
                         Garden or Boston lettuce
   In a medium-size mixing bowl, combine the chicken, celery, chowchow, and
   pepper sauce.  Mix lightly; add the mayonnaise and mix again.  Add more
   mayonnaise if needed to moisten well.  Chill 1 to 2 hours before serving.
   Line a bowl or platter with greens and spoon the salad onto the greens.
   NOTE:  To poach chicken: Combine 1 pound each of skinned chicken thighs and
   breast pices in a large skillet with a carrot, peeled and sliced; a rib of
   celery, cut in chuinks; a small onion, cut in halves but not peeled;
   pepper, a sprig or two of parsley, and a lemon half.  Cover, and simmer 30
   to 45 minutes, until juices run clear or golden when the chicken is pierced
   with a fork.  Cool the chicken in the broth.  Cut meat off the bone and
   chop it coarsely.  Refrigerate until ready to make the salad.  If desired,
   the broth should be saved for soups or other uses.
   FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
   by:  Ronnie Wright
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