Duke's Creamy Chicken Salad Recipe

Ingredients

1 (10 ounce) package frozen mixed vegetables, thawed

1 (11 ounce) can jalapeno peppers, drained

1 (10 ounce) can yellow corn

3 cups celery, diced

1 cup sliced celery

3 cups chicken broth

1 cup distilled white vinegar

1 (7 ounce) can chickpeas (garbanzo beans), drained

1 (2 ounce) jar spaghetti sauce

Directions

In a large bowl, mix the mixed vegetables, jalapenese peppers, corn, and celery. Toss in chicken broth and vinegar until well blended.

Reduce heat to low, cover, and simmer for 20 minutes.

Dredge the chicken in the flour until well coated and remove from pan. Stir the jalapenese pepper mixture into the mixture, stirring well. Cover, and simmer for 2 hours, or until chicken is cooked and tender. Note: Pork should have been cooked by now.

Cut chicken breast into 1/2 inch pieces and spoon the mixture into a large mixing bowl.

Transfer the tureen at the start to the second rack of the fridge, closed, when using for ice cream. Keep chilled in refrigerator or freezer.

Comments

Juurg writes:

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This was really interesting. I am a omnivore and consider grains and beans to be my main sources of nutrition. This recipe was very good. We eventually switched it up however, substituting smoked Greek seasoning for the tiniest amount of lemon juice. And yesterday I found a better way of preparing the batter; sleeping in the crock pot instead of directly from the lb jar.(The batter tended to stay moist in the warmer weather situation, so that may be due slightly to the nature of the batter.) Overall, good product.

Duke's Creamy Chicken Salad Recipe

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