 
|
|||||||||||||
              
|
Thursday, April 19, 2001 Tested by Rebecca Sodergren
Berniece Yuros of Forest Hills submitted today's Countdown recipe, a different take on the standard chicken salad.
This chicken salad is served hot.
We accompanied it with steamed broccoli and fresh bread, but we think it would also be good on sandwich rolls (minus the potato chips) or placed on a bed of greens and surrounded with fruit for a summer luncheon.
Yuros has had two Countdown recipes published previously. Both of those also used chicken.
We always feel as if we're cheating when we use precooked chicken for a Countdown recipe, so we tried buying boneless chicken breasts and cooking them in a covered frying pan while we prepared the rest of the salad ingredients. Even starting with uncooked chicken, we still needed only 35 minutes to make this dish.
Yuros and husband Joseph have three grown daughters. They are retired and volunteer at the senior center in Forest Hills.
1 1/2 cups cut-up cooked chicken
Preheat oven to 350 degrees. Combine and toss all ingredients. Heap into a deep 9-inch pie plate (we used a casserole dish). Sprinkle with 1 cup crushed potato chips. Bake for 15 minutes or until light brown. Serves 4-6.
Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.
The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.
Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.
|
||||||||||||
