Chicken Salad Recipe

See Also: Chicken · Main Dishes · Salads

Chicken Salad

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

2-3 skinned and boned chicken breasts
Paprika, pepper, and salt

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/3 cup real butter
1/2 cup shredded cheddar cheese
1/4 cup cold water

1 cup diced pineapple tidbits
1 cup chopped walnuts
1/2 cup diced celery
1 cup sour cream
2/3 cup mayonnaise
OR 1 cup bottled dressing of choice
1/2 cup snipped fresh parsley

Sprinkle chicken breasts with paprika, pepper, and salt. Arrange in microwave safe plate. Cover. Microwave on high, using 3 minutes per chicken breast as a guide. Cook just until done. Set aside to cool. In food processor with steel chopping blade in place, whirl together flour and salt. Add butter and process just until small chunks. Add cheese and water and process just until it wants to form a ball, adding more water if needed. Roll out dough. Transfer to 9 inch pie plate. Bake at 375 degrees for about 15 minutes, or until browned. Cool. Combine remaining ingredients except for parsley and spoon into pie shell. Top with snipped parsley.

Recipe created 1998-06-15.