Linda’s Chicken Empress Salad
2 hard boiled eggs, finely diced
9 pieces bacon, chopped and lightly fried
4 pounds cooked boned chicken, diced
2 teaspoon chopped fresh chives
2 teaspoon Worcestershire sauce
½ medium onion, chopped
1 can fresh pineapple
Few springs parsley, finely chopped
5 stalks celery, chopped
2 teaspoon lemon juice
Salt and pepper to taste
Sugar to taste
1 ½ cup mayonnaise, or to taste.
Blend together all of the ingredients with homemade
mayonnaise to taste. It is best to refrigerate the salad for
4 hours before using. Place on a plate with Romaine lettuce.
Garnish with tomatoes, baby corn, artichokes, and white asparagus.
Linda’s note:
You can just buy the mayonnaise instead of making it.
No comments:
Post a Comment