Chicken Salad

Grubilicious Contributor: Stacy McCarty

Ingredients:

5-6 lb. whole chicken (I use about 3.5-4 lbs. boneless chicken breasts)
carrots, chopped*
onion, chopped*
celery, chopped*

3T. sugar
1 t. salt
1 t. mustard
1 1/2 T flour
1 egg, beaten
3/4 c. milk
4 T. vinegar
1 T. butter

Mayo to moisten (about 2 T)
Salt to taste
2 c. celery, diced
1 1/2 c. toasted slivered almonds

1. Boiled chicken, chopped carrots, chopped celery, and chopped onion until chicken is cooked. Chop chicken and discard vegetables. * These were just to give the chicken flavor so there is no set amount and you just toss them once chicken is cooked.
2. In a double broiler, cook the following 6 ingredients, sugar through vinegar until it boils. Take off heat and mix in 1 T. butter. Mix with chicken and let this mixture sit overnight.
3. The next day, add just enough mayo to moisten. We usually add about 2 T., but you may want to do a little more depending on how you like it. And then salt to taste. Add 2 cups of diced celery and 1 1/2 c. toasted almonds. (to toast almonds just lay slivers on cookie sheet and stick in the boiler for about 5 minutes or less- watch carefully, these are quick to burn).

Again, this makes a lot, so you may want to cut in half if you are just making for your family or you can eat off of it all week.