Tallahassee Chicken Salad (Florida Cooking)

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 cl

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