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.
Ingredients
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.