Categories: Poultry, Salads 
      Yield: 4 servings 
  
      2 c  Poached Chicken thighs and- 
           -breasts, poached. See note 
      1 c  Celery, diced. 
           Half a 93/8-ounce jar chow- 
           -chow 
           Dash hot pepper sauce 
    1/3 c  Mayonnaise, or as needed to- 
           -moisten 
           Garden or Boston lettuce 
  
  In a medium-size mixing bowl, combine the chicken, celery, chowchow, and 
  pepper sauce.  Mix lightly; add the mayonnaise and mix again.  Add more 
  mayonnaise if needed to moisten well.  Chill 1 to 2 hours before serving. 
  Line a bowl or platter with greens and spoon the salad onto the greens. 
   
  NOTE:  To poach chicken: Combine 1 pound each of skinned chicken thighs and 
  breast pices in a large skillet with a carrot, peeled and sliced; a rib of 
  celery, cut in chuinks; a small onion, cut in halves but not peeled; 
  pepper, a sprig or two of parsley, and a lemon half.  Cover, and simmer 30 
  to 45 minutes, until juices run clear or golden when the chicken is pierced 
  with a fork.  Cool the chicken in the broth.  Cut meat off the bone and 
  chop it coarsely.  Refrigerate until ready to make the salad.  If desired, 
  the broth should be saved for soups or other uses. 
   
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in 
  by:  Ronnie Wright