Anchovy Chicken Salad
From Weekly Wisdom — July 2002
Poultry Recipes | Salads Recipes
Yield: Makes 6 servings.
- 2 pounds cooked chicken (no skin)
- 1 cup chopped celery
- 1 cup mayonnaise
- 2 ounces canned anchovies
- 1 tablespoon capers
- grated zest of one lemon
- freshly ground pepper, to taste
Chop chicken and mix with celery; set aside. Blend mayonnaise with anchovies, capers, lemon zest, and ground pepper until smooth. Mix dressing with chicken and celery, and chill for at least 1 hour. Serve over lettuce or in sandwiches.
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