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Chicken Salad 2 Vi cups cooked, cubed chicken 1 cup thinly sliced celery 1T. minced onion or scallions
» 1T. chicken stock 2 T. French Dressing (made with herb vinegar) Vi to 1 tsp. herb ‘♦salt” for chicken Dash or two of salt and pepper 2 cups torn lettuce Vi to 1 cup chopped herbs - parsley, sorrel, chives, others 1 cup drained pineapple Chunks t* •'H*t«! a if »* Seasoned mayonnaise To first 3 ingredients add next 4 ingredients; toss gently. Refrigerate an hour or more to blend flavoring. When ready to serve, add small amount of French Dressing to torn lettuce and the herbs. Add the chicken mixture and pineapp^. Toes gently. Serve with small amount of mayonnaise. Seasoned Mayonnaise To Vi c. of mayonnaise, add 1 tsp. rosemary vinegar, V* tsp. ground ginger, dash or 2 of paprika.
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