Chicken Salad

Chrisanta B. “Cookie” Costa
Anaheim, California

• 1 pkg. frozen mixed vegetables
• 1 whole fryer chicken
• Water
• Salt, to taste
• 4 ribs celery, chopped
• 1/2 round onion, chopped
• 1 sm. can black olives
• 1 sm. can pineapple tidbits
• 1 can Ortega green chili, mild
• 1/2 c. mayonnaise
• Sour cream

Cook frozen vegetables according to directions on the package. Drain and chill. Place chicken in a pot, add water to cover and salt to taste. Cook until done, making sure meat is firm. Drain. Set aside to cool. When cool, remove skin and bones and cut chicken into bite-size pieces. Place in a large bowl. Add celery, onion, olives and pineapple. Toss together. Add green chili and mayonnaise (more or less, to your taste). Mix well and chill. Serve on a bed of romaine or any leafy green lettuce. Garnish with a dollop of sour cream.