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Chicken Salad

I am using the following ingredients:

4 boneless chicken breast

Celery

Onion

Pickle relish

1 small box lemon jello

1 cup HELLMAN’s Mayo

1 can cream of chicken soup

6 oz. cream cheese

This is the way I do it:

The day before I make the salad, I boil my chicken breast (and you can judge how many depending on the size), completely cool and put in refrigerator overnight.

I have used both a blender and a grinder, whichever you prefer or the old fashioned way with a knife. To the chopped or grinded chicken, I add approx. ¼ c. pickle relish, approx. 1 cup chopped celery, and approx. ¼ cup chopped onion. These can be adjusted to your taste.

In a microwave or on the stove, put the cream cheese (I use the whole 8 oz. block), jello, chicken soup, and it has to be HELLMAN’s mayo. Heat until the mixture can be well blended (does not have to boil) and add to the chicken mixture. Refrigerate for several hours or overnight. That’s it!

I hope this turns out well and you enjoy. It makes a large bowl. Email me with questions at jerseymt@frontiernet.net