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Recipe from Dawn Bennington of Fostoria, Ohio

Recipe Name: chicken salad

Prep Time: 20 minutes
Total Time: 30minutes

5lbs cooked chicken breast
6 celery stalks
2 apples (green)
1 tsp. dill weed
1 shredded carrot (optional)
3 heads of romaine lettuce
1 1/2cups of mayo
3/4 cups balsamic vinegar

Pre-cook chicken breast the day or morning before and chill in the fridge for 4 hours or over night.

Cut chicken, apples, and celery into small squares.

Put in bowl along with the dill weed and shredded carrot.

In a separate bowl, mix mayo and vinegar until its completely mixed.

Add dressing to chicken mixture, toss well.

Last, chop romaine lettuce up and toss into the bowl.

Ready to serve, store in fridge covered with plastic wrap.

Servings: 6 to 10 people depending on portion size

Comments: Will stay fresh for 5 days before romaine lettuce wilts. Freezable.

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KTRE.com | Lufkin and Nacogdoches, Texas Chicken salad

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