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Chicken Salad a la Reine

  • Cooked chicken
  • Whipped cream
  • Grated horseradish
  • Sugar
  • Vinegar
  • Capers
  • Dill pickles.
Cut Julienne strips of left-over cooked chicken and mix well with whipped cream which has been seasoned with grated horseradish, sugar and vinegar. Serve salad very cold in small glass bowl. Garnish with capers and dill pickles.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 15 min 30 min 45 min
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