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Peter A

In article .com>,
says...
> Then I let cool and take them off the bone. Dice em' up and add your
> favourite stuff: I usually use either mayo or miracle whip and if
> served immediately celery diced. Fairly simple right. I also add the
> olive oil that the chicken was cooked in. If skin on, I make sure that
> the skin does get somewhat crispy and that goes in the chicken salad as
> well. I always add some balsamic vinegar for flavour and it makes the
> salad nice and pink; so it's not your basic white stuff. When serving
> I top off with fresh squeezed lime juice. I like to use a very uniform
> dice for celery; chicken.
> I've never tried it with chicken legs although I think that the chicken
> salad would be more flavourful and juicy with that yummy extra fat.
> Actually I don't even really like celery in there. I'd rather have it
> just chicken. What else is good in chicken salad?
>
>

I like to make it with walnuts and sliced grapes. A touch of curry
powder is nice.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm