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Baked Chicken Salad with Peanuts
Ingredients:
- 1 frying chicken (2½ pounds), cut into quarters
- 1 teaspoon salt
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 1 cup stock in which chicken is cooked, thickened with:
- 2 tablespoons flour
- 2 cups thinly sliced celery
- ¼ cup chopped onion
- ½ cup salted Spanish peanuts
- 1 cup crushed lightly salted potato chips
What to do:
Season chicken with salt and simmer in a covered pan with ½ inch of water in the bottom of the pan until the breast is fork-tender, for about ½ hour.
Cut into bite-sized pieces, discarding bones and skin.
Combine mayonnaise and lemon juice with thickened stock.
Add chicken to lemon juice and stock mix.
Add celery, onion and peanuts to chicken and stock mix.
Turn into oven-proof dish, sprinkle crushed potato chips over the top.
Bake for 20 minutes in a pre-heated 350°F (175 degrees °C) oven.
6 Servings, around 340 calories per serving
Can be served hot or cold