Chunky Chicken Salad
- 4 chicken breasts
- 2 cups diced celery
- 1 cup diced green pepper
- 4 cups bite size lettuce (your choice)
- 1 (8 oz.) bottle Italian Dressing (I use the spicy)
- 12 stuffed green olives, cut in half
- 2 hard cooked eggs
Place the washed chicken breasts in a flat baking pan. Sprinkle with salt and pepper. Cover tightly with foil and bake at 250 degrees F for 1 hour or until tender. Cool and remove bone and skin. Cut chicken into bite size pieces, place in large decorative bowl and cover with Italian dressing. Let stand several hours or overnight. Just before serving, mix chicken with the rest of the ingredients. Garnish with hard cooked egg slices.
By Connie from Cotter, AR
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