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  • Writer's pictureTedd Long

Rose Ann's Chicken Salad

Updated: Nov 19, 2018

From Rose Ann Long.

A chicken salad that bursts with flavor. It looks as good as it tastes - a favorite snack served on the patio in Titusville.


4 chicken breasts (with bone and skin)

1 sliced onion and 1 sliced stalk of celery for cooking

1 cup chopped celery

½ cup chopped green onion

½ cup cucumber cut fine.


1 cup Hellmann's mayonnaise

1 teaspoon sugar

2 tablespoons vinegar

2 teaspoons mustard

1 teaspoon salt

⅓ teaspoon pepper

3 tablespoons Salad Supreme Seasoning


Cook chicken covered with water, add chopped onion and celery, salt and pepper. Cook until tender - about 1½ hours. Remove chicken and refrigerate for a few hours or over night. De-bone chicken and cut in small pieces. Add 1 cup celery, ½ cup green onion, and ½ cup cucumber -- cut fine. Mix all ingredients with dressing and refrigerate before serving.

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