Puppyhal's Chicken Salad from Oxford, Nc Recipe

Name: Puppyhal's Chicken Salad from Oxford, Nc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon salt; 1 teaspoon dry mustard; ½ tablespoon flour; 1 ½ tablespoons sugar; cayenne pepper; 3 egg yolks, slightly beaten; 1 ½ tablespoons butter, melted; ¾ cup milk; ¼ cup cider vinegar; 3 cups cooked white meat chicken, diced; 1 cup sweet cucumber pickle, diced; 1 cup celery, diced

Servings: persons

½ teaspoon salt
1 teaspoon dry mustard
½ tablespoon flour
1 ½ tablespoons sugar
cayenne pepper
3 egg yolks, slightly beaten
1 ½ tablespoons butter, melted
¾ cup milk
¼ cup cider vinegar
3 cups cooked white meat chicken, diced
1 cup sweet cucumber pickle, diced
1 cup celery, diced

1
Off heat mix the dry ingredients in the top of a double boiler.
2
Add the egg yolks, then very slowly the butter, milk, and vinegar.
3
Over boiling water cook the mixture with stirring until it thickens.
4
Remove from heat, cool down, and store in refrigerator for up to a week before using.
5
Add all salad ingredients to a large bowl and then add just enough dressing so the mixture holds together.
6
Serve as you wish.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ teaspoon salt, 1 teaspoon dry mustard, ½ tablespoon flour, 1 ½ tablespoons sugar, and more.

Yes, Puppyhal's Chicken Salad from Oxford, Nc falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Puppyhal's Chicken Salad from Oxford, Nc

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