Supreme Chicken Salad

“This family recipe has been passed down through four generations. My great-grandmother brought it from Nova Scotia. It’s a hit wherever it’s served.”

Recipe

• 2 whole boneless chicken breasts
• 1 cup celery, finely chopped
• 1 and 1/2 to 2 cups mayonnaise
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1 stalk celery
• 1 small onion, quartered

Place chicken breasts in a saucepan and cover with water. Boil with celery stalk and onion for about 20 minutes until chicken is done. Set aside to cool. Drain and discard seasoned vegetables. Chop cooked chicken in a food processor or meat grinder. Combine remaining ingredients with chicken in a medium-sized bowl. Season according to taste. Serve chilled on Romaine lettuce for a low-carbohydrate meal.

Tips From Our Test Kitchen: Add 1/2 cup chopped fresh herbs, such as dill, parsley or tarragon, or a tablespoon of brown mustard for some extra zip. This recipe is excellent served with fresh tomatoes.

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