Peninsula In Passage

Phyllis Matthews’ Chicken Salad “Years ago I would cook chickens from the farm for the salad, now I just ask Jodie to bring home chicken breasts or tenders from the market,” Matthews says. 3 lbs. Cooked Chicken Breasts (ground, chopped, or pulled)

1 Dozen Hard Cooked Eggs 1 Pint (2 cups) Mayonnaise 2 Tsp. Mustard 1 Pint (2 cups) Pickle Relish Salt and Pepper to taste Mix all ingredients. Phyllis Matthews’ Eggsclusive Sandwich

12 hard cooked eggs ½ cup chopped celery ½ cup sweet pickle relish 1/3 cup salad dressing ½ tsp. mustard 1 tsp. salt 1/8 tsp. pepper Chop or coarsely grate eggs. Add the rest of the ingredients and refrigerate. Serve as a sandwich or on greens as a salad. Or add more salad dressing to consistency of choice and serve as a dip with crackers or potato chips. Makes about 2½ cups.

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