Recipe for chicken salad
Serves 6
Serve this chicken salad, a specialty of Teago General Store in South Pomfret, Vt., on lettuce or use as a sandwich filling.
4boneless, skinless chicken breast halves (about 2½ pounds)3stalks celery, sliced ¼-inch thick1cup mayonnaise 1scant tablespoon cider vinegarSalt and pepper, to taste½teaspoon ground cumin ¼teaspoon ground ginger ¼teaspoon ground thyme ¼teaspoon paprika
1. Set the oven at 350 degrees. Have on hand a baking dish.
2. Place the chicken breasts in a single layer in the dish. Cover loosely with foil and transfer to the oven. Cook for 1 hour. Set aside to cool.
3. Remove any cartilage or fat. Transfer to a bowl and refrigerate for several hours or overnight.
4. Cut the chicken into ½-inch pieces. In a bowl, combine the chicken and celery.
5. In another bowl, stir together the mayonnaise, vinegar, salt, pepper, cumin, ginger, thyme, and paprika until smooth.
6. Pour the mayonnaise mixture over the chicken mixture. With a rubber spatula, blend the salad thoroughly. Cover and chill for at least 1 hour. Adapted from Teago General Store
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