Greenfield's Hot Chicken Salad

By carvalhohm

Ingredients

• 1 (10-oz) can Cream Chicken Soup
• 1/2 soup can mayonnaise
• l 1/2 cups diced cooked chicken (or 6-oz can boneless chicken)
• 2 ribs celery, diced fine
• 2 TB dry minced onions
• 1/2 cup "hammered" Smoke House Almonds (BBQ flavored)
• 6 strips bacon fried crispy & crumbled OR 2 1/2 oz can real crumbled bacon —not artificial bits
• lettuce leaves
• slices canned jellied cranberry sauce
• bottled, drained, spiced apples slices
• hard cooked egg yolk
• paprika
• parsley flakes

Preparation

Step 1

Heat soup and mayonnaise over hot water in top of double boiler, combining thoroughly with rubber bowl scraper till smooth. (Do not use direct heat when dish contains mayonnaise). Stir in remaining ingredients. Keep it piping hot over the simmering water, about 30 minutes before serving.

Serve it spooned into lettuce leaf lined plates, with slices of canned jellied cranberry sauce on the side and bottled, drained, spiced apples slices as garnish. Crumble hard cooked egg yolk over top and dust lightly in paprika and parsley flakes.

Serves 4.