I read about this recipe in a novel about the south, and then voila! there it was in the back of the book. It's pretty good, too! If you make this, please add a new photo - this one is from the intervebs.
5 lbs chicken breasts
2 qts water
parsley sprigs
1 onion, quartered
1 tsp seasoning salt
Dressing
1 cup italian salad dressing
1 cup mayonnaise
1 tbsp white vinegar
5 ½ tsp celery seed
2 tbsp sugar
⅛ tbsp sugar
1 dash paprika
1 tbsp honey
½ cup sour cream
Optional
canned water chestnuts
blanched almonds
chopped pecans
cucumber
1
In a large pot, bring water and seasonings (first group) to boil. Add chicken. Lower heat and simmer 40 minutes. Remove from heat and cool. Shred chicken and refrigerate.
2
Blend second group of ingredients together. Toss shredded chicken with one
cup of dressing and let stand at least one hour to marinate.
3
Combine remaining dressing with sour cream and honey. Add to chicken and mix well. May add canned water chestnut, blanched almonds or chopped pecans.
Categorysalad
Ingredients
5 lbs chicken breasts
2 qts water
parsley sprigs
1 onion, quartered
1 tsp seasoning salt
Dressing
1 cup italian salad dressing
1 cup mayonnaise
1 tbsp white vinegar
5 ½ tsp celery seed
2 tbsp sugar
⅛ tbsp sugar
1 dash paprika
1 tbsp honey
½ cup sour cream
Optional
canned water chestnuts
blanched almonds
chopped pecans
cucumber