Title: Summer Chicken
Categories: Poultry
Yield: 1 Servings

1 1/2 lb Chicken breasts and thighs
Water
2 Stalks celery
1 Clove garlic
1/4 c Olive oil
1/4 c Lemon juice
1/4 c To 1/2 c chopped scallions

Put chicken parts and celery (cut up) in a pot and cover with water. Bring
to a hard boil for 5 minutes then cover the pot tightly and remove from
heat. Do not touch or uncover until completely cool. VERY completely cooled
. Skin chicken and break into small pieces (save
stock for soup, etc..). Mix the chicken pieces with the remaining
ingredients. Serve cold. From Joan Plodzik

Recipe By : Concord Hospital Admitting Cookbook, Concord, NH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini