Recipe By Nitra Ladies Auxiliary
Photography and Styling by Tamara Friedman

Make this chicken salad using leftover chicken or freshly cooked chicken cutlets. This variation of a chicken salad is filling, easy to make, and uses basic ingredients. Serve as is or on a bed of greens.

Serves 6

• 3 cups chopped, cooked, chicken cutlets
• 2 small onions, diced
• 2 sour pickles, such as Haddar Cucumbers in Brine
• 2 hard-boiled eggs, coarsely grated
• 4 oz (110 g) salami, cut into strips
• 1 15-oz (425-g) can peas and carrots, drained
• ½ cup oil
• 1 Tbsp vinegar
• 1 Tbsp Heaven & Earth Lemon Juice
• 1 tsp salt
• ½ tsp Pereg Pepper
• ½ tsp celery powder (optional)

Combine chicken, onions, sour pickles, eggs, salami, and peas and carrots and toss gently.

Combine oil, vinegar, lemon juice, and spices. Pour over chicken mixture. Mix well and refrigerate.

(Originally featured in Family Table, Issue 898)