JESSE GOLDSTEIN / THE LOVELESS CAFE
TO COOK THE CHICKEN:
3 lbs raw chicken breasts
1.5 cups chopped celery (approx. 2 stalks)
1.5 cups chopped onion (roughly 1 onion)
1 cinnamon stick
1 teaspoon tabasco
1 tablespoon poultry seasoning
1 tablespoon sea salt
water to cover
Place all ingredients in a saucepan and bring to a boil over medium heat. Once boiling, reduce to a low simmer, cover and cook for 8-10 minutes. Turn off heat and let chicken sit in the liquid, covered, for another 10 minutes. Remove from liquid, cool completely and chop well.
TO MAKE THE SALAD
3 pounds cooked, chopped chicken (prepared as above or may use store-bought rotisserie chicken if desired)
2 stalks celery, minced
3 green onions, minced
1 cup mayo
1/2 cup heavy cream, whipped
1 cup loveless chow chow, drained and chopped
3 hardboiled eggs, chopped
salt and pepper to taste
Whip the cream and fold into the mayonnaise. Combine with celery, green onion and chowchow. Mix in with chicken and chopped eggs and season with fresh-ground pepper and salt if necessary. Chill well and serve. ENJOY!
