Tuesday, October 26, 2010

Chicken Salad Recipe

 Here is the original recipe from Crawfords Bakery downtown  Indianapolis, Indiana, USA(they recently went out of business after like 50 years).

Crawfords Bakery Chicken Salad
 6 ½ oz. of Mayonnaise
2 oz. of Fresh Diced Celery
1 pound of pre-cooked Boneless, Skinless Chicken Breast
¼ oz of Fresh Dill Weed, adjust to taste 
          Place mayonnaise in a bowl.
 Add fresh diced celery and toss together.
Gently add in diced chicken breast.
Sprinkle in 
thinly sliced fresh dill weed,
and again gently mix all ingredients together.
Do not over mix.
This recipe makes 5 sandwiches.
        Rick and I hope you enjoy our chicken salad recipe.
 Thank you all for so many years of patronage.
Best Wishes,
Rick and Karen Crawford

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