May’s Chicken Salad

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When I first moved to the town where I currently live, there was a lovely little tea-room restaurant named after Mrs. Pawnee Bill, May Lillie.  Though the restaurant has been closed for many years, the chicken salad recipe is still a community favorite, often served at banquets, potlucks, and baby showers.  My sisters and I have made several adaptations to the original recipe, but I’d like to think that May Lillie would have served it proudly in her mansion.    ~Tracy

By the way, a visit to Pawnee Bill and May Lillie’s historic home is a must if you’re ever in our neck of the woods.  Plan your visit at:

http://www.travelok.com/listings/view.profile/id.5773  or  http://www.okhistory.org/sites/pawneebill.php     

Ingredients:

  • 4 cups cooked and shredded chicken breast
  • 1 small bunch green onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 cup dried cranberries
  • 1 c. chopped walnuts (pecans are fine too, but walnuts seem to best compliment this recipe)
  • 1 c. mayonnaise (no miracle whip)
  • 1 c. sour cream
  • ½ c. sugar (adjust sugar to your personal taste)

Instructions:

Mix all ingredients in large bowl and chill.  Serve on your favorite croissant, roll, or crackers.

May’s Chicken Salad

May’s Chicken Salad

    Ingredients:
  • • 4 cups cooked and shredded chicken breast
  • • 1 small bunch green onion, finely chopped
  • • 1 stalk celery, finely chopped
  • • 1 cup dried cranberries
  • • 1 c. chopped walnuts (pecans are fine too, but walnuts seem to best compliment this recipe)
  • • 1 c. mayonnaise (no miracle whip)
  • • 1 c. sour cream
  • • ½ c. sugar (adjust sugar to your personal taste)
  1. Mix all ingredients in large bowl and chill.
  2. Serve on your favorite croissant, roll, or crackers.
https://foursistersdish.com/2017/08/04/mays-chicken-salad-from-foursistersdish-com/

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