Title: Chicken Salad
Categories: None
Yield: 5 Lbs

3 lb Chicken breasts, boneless
-and skinless
4 c Chicken broth
1/2 Bulb fennel
1/2 c Dill, fresh, finely chopped
3/4 c Pecans
1/2 c Raisins
1 1/2 c Mayonnaise
Kosher salt
Black pepper to taste

Use a large casserole for poaching the chicken in the broth until cooked
through, 15 to 20 minutes. (It is easiest to do this in two batches).
Remove and let cool. Cut the breasts in half and trim them. Cut into
one-inch cubes. Remove the core and top from the fennel bulbs. Slice
thinly. Combine the chicken, fennel, dill, pecans, raisins and mayonnaise
in a very large bowl. Season with salt and pepper.

Posted to EAT-L Digest 31 Aug 96

From: Joel Ehrlich

Date: Sat, 31 Aug 1996 09:49:06 -0800