Elegant Chicken Salad

From the always-elegant Auntie Kathie.

ELEGANT CHICKEN SALAD
Dressing:
⅔ cup mayonnaise
¼ cup milk
2 tablespoons cider vinegar
2 teaspoons onion, grated
salt and pepper to taste

Chicken:
1 3-4 lb. frying chicken
1 medium onion, quartered
1 bay leaf
2 cups celery, with leaves
1 small carrot

Vegetables:
1 cup green pepper, diced
1 lb. green seedless grapes
2 cups celery, chopped
1 small can pimientos, chopped (optional)
¾ cup walnuts, coarsely chopped

First, mix together dressing ingredients in a small bowl, cover and chill.

In a 6-quart saucepan or Dutch oven, add all chicken ingredients and enough water to cover. Bring rapidly to a boil, then cover and simmer 1 hour. Remove chicken and chill until it's easy to handle, then remove chicken from bones and cut into bite-sized pieces. (The boiled veggies and broth can be used to make soup later.)

In a bowl, mix together chicken and vegetables. Pour chilled dressing over all and toss lightly to coat. Serve in chilled lettuce cups, or as a filling for pita pocket sandwiches.

Serves a lot, because that's how we do things in this clan!

Contributor: Kathleen Ashton