Chicken Salad Chicken salad is a delightful hot weather meal. It's cool, but filling and deserves to be served with a chilled white wine. If you start with uncooked chicken, poach it in a 1 quart of salted water with chopped onion, celery and a bay leaf for 15-20 minutes. Cool, remove meat from any bones, discard skin and vegetables. To make the salad, cut up the chicken into small bite-sized pieces and mix with the above ingredients.
Some people like to add white seedless grapes or pieces of walnuts or pecans to the salad mixture.
Chill and serve on lettuce leaves. Chicken livers Chicken livers are sometimes packed with the chicken hearts. Both will do fine in this recipe. Remove to a bowl and return any butter and juices to the frying pan. Chicken livers usually come with two lobes attached.