An anonymous source has sent me this chicken salad recipe from Representative Campfield. Enjoy!
- 8 chickens
- 1 tablespoon mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1/2 red onion, minced
- salt and pepper to taste
Place chickens in a saucepan and cover with cold water. Bring water to a
boil; cover, remove from heat, and let chickens stand in hot water for 10
to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the chicken, mayonnaise, mustard, dill, paprika,
onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.