Title: Tallahassee chicken salad (florida cooking)
 Categories: Poultry, Salads
      Yield: 4 Servings
 
      2 c  Poached Chicken thighs and-
           -breasts, poached. See note
      1 c  Celery, diced.
           Half a 93/8-ounce jar chow-
           -chow
           Dash hot pepper sauce
    1/3 c  Mayonnaise, or as needed to-
           -moisten
           Garden or Boston lettuce
 
  In a medium-size mixing bowl, combine the chicken, celery, chowchow,
  and pepper sauce.  Mix lightly; add the mayonnaise and mix again. Add
  more mayonnaise if needed to moisten well. Chill 1 to 2 hours before
  serving. Line a bowl or platter with greens and spoon the salad onto
  the greens.
  
  NOTE:  To poach chicken: Combine 1 pound each of skinned chicken
  thighs and breast pices in a large skillet with a carrot, peeled and
  sliced; a rib of celery, cut in chuinks; a small onion, cut in halves
  but not peeled; pepper, a sprig or two of parsley, and a lemon half.
  Cover, and simmer 30 to 45 minutes, until juices run clear or golden
  when the chicken is pierced with a fork.  Cool the chicken in the
  broth. Cut meat off the bone and chop it coarsely. Refrigerate until
  ready to make the salad. If desired, the broth should be saved for
  soups or other uses.
  
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
  Typed in