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Hot Chicken and Green Chile Salad
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1
Reviews
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By:
Esther Swindel
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Hot Chicken and Green Chile Salad Recipe debones chicken after boiling with onion, parsley, thyme and salt, dresses with mayonnaise, lemon juice, wine vinegar, dry mustard, garlic salt and cumin, combines all with vegetables and cheeses and bakes.
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INGREDIENTS
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1 frying chicken (3 to 3 1/2 lbs)
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1/2 cup mayonnaise
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2 teaspoons lemon juice
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1 teaspoon white wine vinegar
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1/2 teaspoon dry mustard
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1/4 teaspoon each garlic salt and ground cumin
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1 stalk celery, finely chopped
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4 green onions, thinly sliced
(use part of tops)
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2 canned green chiles, seeded
and chopped
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1/2 cup each shredded Monterey
jack and Cheddar cheese
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1 cup crushed corn chips
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For Prepared Chicken:
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1 small onion, coarsely chopped
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1 sprig parsley
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1 1/2 teaspoons salt
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1/8 teaspoon dried thyme
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2 cups water
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DIRECTIONS
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1:
Cut chicken into serving pieces. In a large frying pan or Dutch oven, combine with onion, parsley, salt, thyme, and water. Bring to a boil, reduce heat, cover, and simmer for about 1 1/2 hours, until chicken is very tender. Strain and reserve broth. Remove chicken from bones in large pieces, discarding bones and skin. Reserve broth for other uses.
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2:
Preheat oven to 400° F. To make dressing, in a small bowl mix mayonnaise, lemon juice, vinegar, mustard, garlic salt, and cumin until smooth.
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3:
Lightly combine dressing, prepared chicken, celery, green onions, green chiles, and cheeses. Divide the chicken mixture into 4 to 6 buttered shallow individual baking dishes.
Top with crushed corn chips. (At this point the salad can be covered and refrigerated for several hours.)
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4:
Bake, uncovered, until salad is bubbly and heated through (15 to 25 minutes).
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