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Categories:
chicken onion stalks celery salt mayonnaise vinegar onion freshly grated black pepper red grapes celery
Viewed: 50 - Published at: 6 years agoIngredients
- 6 pounds Chicken (approx. 2 Whole Chickens)
- 1 whole Onion, Quartered
- 4 stalks Celery
- 4 Tablespoons Salt
- 2-2/3 cups Hellman's Mayonnaise
- 1 cup Half-and-Half
- 1/2 cups Cider Vinegar
- 3 Tablespoons Grated Onion
- 1/2 teaspoons Freshly Grated Black Pepper
- 7 cups Seedless Red Grapes, Halved
- 4 cups Thinly Sliced Celery
- 2 cups Slivered Almonds
Method
- In a large dutch oven, place chickens, 1 onion, quartered, 4 stalks celery, 4 tablespoons of salt and hot water to cover chicken. Over high heat, bring to a boil. Reduce heat to low. Cover and simmer whole chickens until fork-tender. This will take 1 - 1 1/2 hours. Remove chickens from broth and allow to cool. Remove meat from bones in large pieces. Discard skin and bones. (Note: Preserve broth for another use).
- Approximately 3 hours before serving, prepare dressing in medium bowl by stirring together mayonnaise, vinegar, and half & half. Add grated onion and ground pepper and stir to combine. Add remaining ingredients to chicken and pour mayonnaise mixture over chicken and combine well. Chill thoroughly.
- To serve, line serving bowl with lettuce greens and pour salad onto greens just before serving.
