| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Brazilian |
Salads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; skinned |
| 3 |
c |
Chicken stock (up to 4) |
| 2 |
|
Carrots |
| 1 |
|
Celery rib (up to 2) |
| 1/4 |
lb |
Raisins |
| 1 |
cn |
Corn kernels |
| 1/4 |
lb |
Cooked green peas |
| 1 |
c |
Mayonnaise |
| 1/4 |
c |
Chicken stock |
| 2 |
c |
Straw potatoes |
INSTRUCTIONS
SALAD
DRESSING
TOPPING
1. Cook chicken in stock.
2. Chill
3. Drain chicken, saving 1/4 cup stock
4. Shred chicken
5. Shred carrots
6. Dice celery
7. Stir together the saved stock and mayo to make the dressing
8. Combine all the salad ingrdients but potatoes
9. Add dressing to the salad and stir to combine
10. Just before serving , sprinkle salad with the straw potatoes
~ - - - - - - - - - - - - - - - - -
Miriam Podcameni Posvolsky Rio de Janeiro, Brazil -
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Posted to MC-Recipe Digest V1 #844 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 14, 1997
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