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Ever since I was tall enough to reach the stove, I've enjoyed cooking. This recipe's one of my favorites—it's so simple, I can make it the night before, throw on the topping at the last minute and take it to a picnic or family gathering. Both my husband and I have lived on farms all of our lives. We grow corn, soybeans and wheat. Our three sons are grown, and we're now the grandparents of six. I've had a job in town since back surgery took me off the tractor. In addition to cooking, I love working in my flower garden—and I'm a big fan of stock car racing, too!
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 532 calories, 39 g fat (13 g saturated fat), 138 mg cholesterol, 570 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Frosted Chicken Salad in Country Woman September/October 1991, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 17, 2010 by Trilby Yost
This makes such a pretty presentation for parties and get-togethers. And it tastes really good, too! I add some poultry seasoning (about 1/2 teaspoon -- sorry to be imprecise, but I sprinkle it on the chicken mixture until it looks to be the right amount and then stir it in) to give it a little more pizzazz.
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